1 box Chocolate pudding, instant
7 oz Marshmallow creme
8 oz Topping, frozen whipped
16 Graham crackers
4 oz Cream cheese
2 1/2 cups Milk
Salt to taste
- Make the chocolate layer. Mix instant pudding, milk, and 1/2 cup of cool whip until creamy. Spread it across the bottom layer of graham crackers that are arranged in a single layer at the bottom of the dish. Place in the freezer to chill.
- Make the marshmallow layer. Using a hand mixer, beat together the cream cheese and marshmallow creme until smooth. Fold in the remaining whipped topping and pinch of salt.
- Assemble and freeze the bars. Spread the marshmallow mixture on top of the chocolate pudding layer and top with the remaining graham crackers. Cover with foil and chill for 6 hours or until solid enough to neatly slice through.
- Cut and serve. Remove frozen s’mores bars from the prepared pan by lifting with the overhanging parchment paper. Cut into 12 squares.