01 -
Line a 9×13-inch baking dish with parchment paper, leaving extra parchment hanging over for easy removal.
02 -
In a medium bowl, whisk together the pudding mix, milk, and 1/2 cup Cool Whip until smooth and creamy.
03 -
Lay half of the graham crackers evenly in the bottom of the baking dish. Spread pudding mix into an even layer over the crackers. Chill in the refrigerator.
04 -
In a medium bowl, beat together the cream cheese and marshmallow creme until smooth. Fold in the remaining 2 cups Cool Whip and a pinch of salt.
05 -
Spread the cream cheese mixture evenly over the chocolate layer. Place the remaining graham crackers over the top to form sandwiches. Cover with foil.
06 -
Freeze for 6 hours, or until the layers are firm enough to cut through.
07 -
Using the overhanging parchment, lift the frozen layers out of the pan. Place on a cutting board and use the graham crackers as a guide to cut into 12 squares. Trim any excess filling as needed.
08 -
Enjoy softened or store in the freezer in a zip top bag. If frozen, allow sandwiches to soften at room temperature for 15 minutes before eating.