1 box instant chocolate pudding 6 serving size


2.5 cups cold milk


16 graham crackers


7 oz marshmallow creme


4 oz cream cheese softened


8 oz frozen whipped topping thawed








Line a 9×13 pan with foil or parchment paper, allowing paper to overhang pan. 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. Chill pudding layer while you mix up the marshmallow layer. In a medium bowl, beat together cream cheese and marshmallow cream until smooth.



Fold in whipping topping. Spread marshmallow layer over chocolate layer. Cover with foil. 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. Break 15 graham crackers in half. Slice pudding/marshmallow layers into 15 squares the same size as the graham crackers.

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