Ingredients
The following ingredients have 9 Servings
- 20 sheets of graham crackers (4 crackers each sheet)
- 1/2 cup (1 stick) butter, melted
- 2 (8-ounce) containers frozen whipped topping, thawed
- 1 (8-ounce) package cream cheese, softened
- 1 (3.56-ounce to 3.8-ounce) box dark chocolate instant pudding mix
- 3/4 cup milk
- 1 (7-ounce) jar marshmallow creme (or marshmallow fluff)
Instruction
- Crush 15 of the crackers well and combine them in a bowl with the melted butter. Firmly press the mixture into the bottom of a 9-inch spring form pan that has been coated lightly with nonstick cooking spray. Refrigerate the crust while you prepare the other layers.
- In a stand mixer or using a hand mixer, beat the cream cheese until smooth. Add the pudding mix powder and milk and mix well. Fold in one container of whipped topping. Spread this layer over the crust evenly.
- To make the topping, combine the other container of whipped topping and the jar of marshmallow creme in a stand mixer or with a hand mixer and blend until smooth. Spread it over the top of the chocolate mixture. Crush the remaining 5 graham crackers by hand and sprinkle them over the top. Cover and refrigerate for at least 3 hours to allow the layers to set.
