Life by Leanna

1. Line a 9x13 pan with foil or parchment paper, allowing paper to overhang pan.
2. In a medium bowl, whisk together pudding mix and milk until smooth and creamy. Pour into the 9x13 pan and spread into an even layer. Chill pudding layer while you mix up the marshmallow layer.
3. In a medium bowl, beat together cream cheese and marshmallow cream until smooth. Fold in whipping topping.
4. Spread marshmallow layer over the chocolate layer. Cover with foil.
5. Freeze layers about 6 hours, until firm enough to cut through (freezing time will vary depending on how cold your freezer is). Use parchment paper to remove layers from the 9x13 pan and place on a cutting board.
6. Break 15 graham crackers in half. Slice pudding/marshmallow layers into 15 squares the same size as the graham crackers. If your layers have frozen very hard you may want to wait 15 minutes before slicing.
7. Sandwich layers in between two graham crackers.
8. Eat right away or store sandwiches in the freezer in an airtight bag or container. Graham crackers will soften slightly if stored in the freezer for a while. After they've been frozen, allow them to rest at room temperature 15-20 minutes before eating for the best texture.