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Line a 9×13 pan with foil or parchment paper, allowing paper to overhang pan.
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In a medium bowl, whisk together pudding mix and milk until smooth and creamy. Pour into 9×13 pan and spread into an even layer.
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Chill pudding layer while you mix up the marshmallow layer.
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In a medium bowl, beat together cream cheese and marshmallow cream until smooth. Fold in whipping topping.
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Spread marshmallow layer over chocolate layer. Cover with foil.
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Freeze layers about 6 hours, until firm enough to cut through. Use the foil or parchment paper to remove layers from 9×13 pan and place on a cutting board.
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Break 15 graham crackers in half. Slice pudding/marshmallow layers into 15 squares the same size as the graham crackers.
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