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.
Slow Cooker Ravioli Lasagna
Grandma´s Sweet Potato Cornbread Recipe
Culinary Excellence:Background of golden syrup balls
Discover the Art of Hand-Rolled Crispy Pastries: A Timeless Recipe
The Florist’s Secret to Very Blooming Orchids
A Turkish Delight: Transforming Broccoli and Cauliflower into Culinary Wonders
Quick and Easy Tortilla Egg Wrap Recipe
“7 Things Your Hands Can Tell You About Your Health”
My Wife used this drink in just 2 weeks she lost 40 pounds easily!