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