Prepare the Chocolate Pudding Layer: In a large bowl, whisk together the instant chocolate pudding mix and milk until smooth and thickened. Gently fold in 1 1/2 cups of Cool Whip. Set aside.
Assemble the Graham Cracker Base: Arrange 6 graham crackers in the bottom of a 9×13 inch baking dish, breaking them to fit if necessary.
Make the Marshmallow Cream Layer: In a separate bowl, beat the softened cream cheese until smooth. Add the marshmallow creme and salt; beat until creamy.
Layer the Dessert: Spread the marshmallow cream mixture evenly over the graham crackers.
Add the Chocolate Pudding Layer: Pour the chocolate pudding mixture over the marshmallow cream layer and spread evenly.
Top with Cool Whip: Spread the remaining 1 cup of Cool Whip over the chocolate pudding.
Garnish: Crush the remaining 6 graham crackers and sprinkle the crumbs over the Cool Whip.
Freeze: Cover the dish and freeze for at least 4 hours, or until solid.
Serve: Let stand at room temperature for a few minutes before slicing. Serve chilled.
TACO PIZZA
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