Instructions

• Begin by lining a 9×13-inch baking dish with parchment paper, letting some hang over the edges.
• In a medium bowl, whisk together the instant chocolate pudding mix, whole milk, and 1/2 cup of Cool Whip until smooth and creamy, about 2-3 minutes.
• Lay half of the graham crackers evenly over the bottom of the prepared baking dish. Pour the pudding mixture over the crackers, smoothing it into an even layer. Chill for about 30 minutes.
• In another bowl, beat together the cream cheese and marshmallow crème until smooth and creamy.
• Gently fold the remaining 2 cups of Cool Whip and a pinch of salt into the cream cheese mixture until well combined.
• Spread the cream cheese mixture evenly over the chilled pudding layer. Top with the remaining graham crackers, cover the dish with foil, and freeze for at least 6 hours, or until firm.
• Once frozen, carefully pull up the overhanging parchment to remove the dessert. Place it on a cutting board and slice into 12 squares, trimming any excess frozen filling.
• You can enjoy the bars immediately while soft or store them in a zip-top bag in the freezer. If they’re frozen, let them sit at room temperature for about 15 minutes before indulging.