Ingredients
- 2 sleeves graham crackers
- 2 boxes (3.9 oz each) instant chocolate pudding mix
- 3 cups cold milk
- 8 oz cream cheese, softened
- 7 oz marshmallow creme
- 8 oz Cool Whip or whipped topping, divided
- 1 cup mini marshmallows
- 1/4 cup chocolate chips or hot fudge sauce (optional, for topping)
- 1/4 cup crushed graham crackers (for garnish)
Instructions
- Line the bottom of a 9×13-inch dish with graham crackers, breaking as needed to cover the base.
- In a bowl, beat softened cream cheese and marshmallow creme until smooth and fluffy. Fold in half of the Cool Whip.
- Spread the marshmallow mixture evenly over the graham cracker layer.
- In another bowl, whisk chocolate pudding mix with cold milk until thickened, then spread over the marshmallow layer.
- Add another layer of graham crackers on top of the pudding.
- Spread the remaining Cool Whip over the top graham cracker layer.
- Sprinkle mini marshmallows, chocolate chips or drizzle hot fudge, and crushed graham crackers on top.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
- For a peanut butter twist, add a layer of peanut butter between the graham and marshmallow layer.
- Try using cookies and cream pudding for a fun variation.
- Top with toasted marshmallows for a campfire effect.
- Store covered in the fridge for up to 4 days; not recommended for freezing.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 24g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
