Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 6 hours 20 minutes (including freezing time)
Yield: 15 sandwiches
Category: Dessert
Method: Freezing
Cuisine: American
Ingredients
- 1 box instant chocolate pudding (6 serving size)
- 2.5 cups cold milk
- 16 graham crackers
- 7 oz marshmallow creme
- 4 oz cream cheese, softened
- 8 oz frozen whipped topping, thawed
Instructions
- Line a 9×13 inch pan with foil or parchment paper, allowing it to overhang for easy removal.
- In a medium bowl, whisk together the pudding mix and milk until smooth. Pour this into the prepared pan, spreading it into an even layer. Chill in the refrigerator.
- For the marshmallow layer, beat together the cream cheese and marshmallow cream in a separate bowl until smooth. Gently fold in the whipped topping.
- Spread the marshmallow mixture over the chilled chocolate layer and cover with foil.
- Freeze for about 6 hours, or until firm enough to cut.
- Use the overhanging foil or parchment to lift the frozen layers out of the pan onto a cutting board.
- Break 15 graham crackers in half. Slice the pudding and marshmallow layers into 15 squares, matching the size of the graham crackers.
- Assemble the sandwiches by placing a square between two graham cracker halves.
- These can be eaten immediately or stored in the freezer in an airtight bag or container. If stored, allow them to rest at room temperature for about 10 minutes before serving for the best texture.
We’d love to hear about your experience making these! Share your stories, photos, or any variations you tried in the comments below.
Happy cooking!