Step 1

Line a 9x13 pan with foil or parchment paper, allowing paper to overhang pan.

Step 2

In a medium bowl, whisk together pudding mix and milk until smooth and creamy. Pour into 9x13 pan and spread into an even layer.

Step 3

Chill pudding layer while you mix up the marshmallow layer.

Step 4

In a medium bowl, beat together cream cheese and marshmallow cream until smooth. Fold in whipping topping.

Step 5

Spread marshmallow layer over chocolate layer. Cover with foil.

Step 6

Freeze layers about 6 hours, until firm enough to cut through. Use the foil or parchment paper to remove layers from 9x13 pan and place on a cutting board.

Step 7

Break 15 graham crackers in half. Slice pudding/marshmallow layers into 15 squares the same size as the graham crackers.

Step 8

Sandwich layers in between two graham crackers. (Watch the video in the post for an easy way to do this.)

Step 9

Eat right away or store sandwiches in the freezer in an airtight bag or container. Graham crackers will soften slightly if stored in the freezer for a while. After they've been frozen, allow them to rest at room temperature about 10 minutes before eating for the best texture.