1 box instant chocolate pudding (5.9 oz)
2 1/2 cups milk
2 1/2 cups whipped topping
12 graham crackers
5 oz cream cheese, softened
7 oz marshmallow creme
pinch of salt
Line a 9x13 pan with parchment or wax paper with the edges hanging over so you can easily removes the treats. In a medium bowl, whisk pudding mix, milk, and 1/2 cup whipped topping until smooth. Layer half the graham crackers in the bottom of the dish. Spread pudding mix over crackers and chill. In a medium bowl, beat cream cheese and marshmallow creme until smooth. Fold in the remaining 2 cups of whipped topping and a pinch of salt. Spread cream cheese mixture over the chocolate layer. Place remaining graham crackers on top. Cover with foil. Freeze for 6 hours or until firm. Use paper to remove treats and cut into squares using the crackers as a guide. Allow to soften at room temp for about 15 minutes before eating.
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