Frozen S'mores

0 In a large mixing bowl, whisk together the instant chocolate pudding mix and milk until well combined. Let it sit for a few minutes to thicken.
1 Fold in half of the thawed cool whip into the chocolate pudding mixture until fully incorporated. Set the remaining cool whip aside for later use.
2 Line the bottom of a 9x13-inch baking dish with half of the graham cracker halves, arranging them in a single layer.
3 In a separate bowl, beat the softened cream cheese until smooth and creamy. Add the marshmallow cream and continue to beat until well combined.
4 Spread the cream cheese and marshmallow mixture evenly over the graham cracker layer in the baking dish.
5 Pour the chocolate pudding mixture over the cream cheese layer, spreading it out evenly with a spatula.
6 Arrange the remaining graham cracker halves on top of the chocolate pudding layer, pressing them gently into the mixture.
7 Spread the remaining cool whip over the graham cracker layer, making sure to cover the entire surface.
8 Cover the baking dish with aluminum foil or plastic wrap and place it in the freezer for at least 4 hours or overnight until fully frozen.