Step 1: Prepare the Pan
Line your baking pan with parchment paper, allowing it to overhang slightly for easy removal later.

Step 2: Make the Marshmallow Cream Layer
In a mixing bowl, beat together the cream cheese and marshmallow fluff until smooth. Fold in the whipped topping until light and fluffy. Spread this mixture evenly into the bottom of the pan.

Step 3: Add the Chocolate Layer
In another bowl, whisk together the instant chocolate pudding mix and cold milk until it thickens (about 2 minutes). Fold in whipped topping to lighten it, then spread it over the marshmallow layer.

Step 4: Top with Graham Crackers
Gently press half the graham crackers over the top of the chocolate layer. Freeze for 4 hours or until fully set.

Step 5: Flip and Finish
Once frozen, use the parchment to lift the dessert from the pan. Place a new layer of graham crackers on a clean surface. Flip the frozen layers onto the graham crackers so the crust is on both sides. Slice into bars using a sharp knife or bench scraper.

Step 6: Serve and Enjoy!
Serve immediately or wrap individually and return to the freezer for later. Perfect for pulling out when dessert cravings strike.