Step 1

Line a 9×13-inch baking dish with parchment paper, leaving extra parchment hanging over, so you can easily pull them out.

Step 2

In a medium bowl, whisk together the pudding mix, milk, and 1/2 cup Cool Whip until smooth and creamy.

Step 3

Lay half of the graham crackers evenly in the bottom of the baking dish. Spread pudding mix into an even layer over the top and chill.

Step 4

In a medium bowl, beat together the cream cheese and marshmallow creme until smooth. Fold in remaining 2 cups Cool Whip and a pinch of salt.

Step 5

Spread cream cheese mixture evenly over the chocolate layer. Place remaining graham crackers over the top. Cover with foil. Freeze 6 hours, or until firm enough to cut through.

Step 6

Pick up the overhanging parchment to remove the frozen filling. Place on a cutting board, using the graham crackers as a guide, slice the layers into 12 squares. Trim away any excess of the frozen filling.

Step 7

Enjoy while softened or store in the freezer in a zip top bag. If frozen, allow sandwiches to soften at room temperature 15 minutes before eating.