1. Place the instant chocolate pudding and the milk into a large mixing bowl, and whisk to combine until smooth. Let set for 5 minutes.
2. Line the bottom of a 9×13 baking dish with aluminum foil or parchment paper.
3. Layer the chocolate pudding evenly in the bottom of the baking dish.
4. Combine the cream cheese and marshmallow creme in a mixing bowl, beating on high until creamy and well incorporated.
5. Fold the cool whip into the cream cheese mixture.
6. Spread the mixture over the chocolate layer in the baking dish.
7. Place the mixture into the freezer to set for a minimum of 6 hours.
8. Slice the mixture into 16 squares and place each square between two graham crackers before serving.

Credit: recipesneed