32 Graham cracker squares
1Large box of instant chocolate pudding, 6 servings
8oz.Container thawed Cool Whip
4oz.Softened cream cheese
Place the instant chocolate pudding and the milk into a large mixing bowl, and whisk to combine until smooth. Let set for 5 minutes.
Line the bottom of a 9×13 baking dish with aluminum foil or parchment paper.
Layer the chocolate pudding evenly in the bottom of the baking dish.
Combine the cream cheese and marshmallow creme in a mixing bowl, beating on high until creamy and well incorporated.
Spread the mixture over the chocolate layer in the baking dish.
Place the mixture into the freezer to set for a minimum of 6 hours.
Slice the mixture into 16 squares and place each square between two graham crackers before serving.
Fold the cool whip into the cream cheese mixture.