Ingredients
- 18–20 graham crackers (enough for 2 layers in a baking dish)
- 1 box (3.9 oz) instant chocolate pudding mix
- 2 cups cold milk
- 1 jar (7 oz) marshmallow creme
- 8 oz whipped topping (such as Cool Whip)
Instructions
- Line the bottom of a baking dish with a single layer of graham crackers.
- In a mixing bowl, whisk together pudding mix and cold milk until thickened. Set aside.
- In another bowl, mix marshmallow creme with whipped topping until smooth.
- Spread half of the marshmallow mixture over the graham crackers.
- Spread chocolate pudding evenly over the marshmallow layer.
- Spread the remaining marshmallow mixture over the pudding.
- Top with another layer of graham crackers, gently pressing down.
- Cover and freeze for at least 4 hours, or until firm.
- Before serving, cut into squares and let sit at room temperature for 5 minutes to soften slightly.
Notes
- Add mini chocolate chips or crushed candy bars between layers for extra texture.
- Use chocolate fudge pudding for a richer flavor, or peanut butter pudding for a twist.
- Homemade pudding can be used, but make sure it’s cooled before layering.
- To avoid soggy crackers, serve within 2 weeks of freezing.
- Try different cookies such as digestive biscuits or chocolate graham crackers.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 square
- Calories: 220
- Sugar: 20g
- Sodium: 240mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg
