Ingredients:

  • 1 box (400g) honey graham crackers
  • 1 package (96g) instant chocolate pudding mix
  • 1 cup (240ml) cold whole milk
  • 2 cups (480ml) stabilized whipped topping, thawed
  • 1 jar (200g) marshmallow fluff

Instructions:

  1. Line a 9x9 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Press a single layer of graham crackers into the bottom of the pan to create a solid base.
  3. Whisk the chocolate pudding mix and cold whole milk together until thickened, then fold in 1 cup of whipped topping until the mixture is uniform.
  4. Spread the chocolate mixture evenly over the graham cracker base using a spatula.
  5. Gently fold the marshmallow fluff into the remaining 1 cup of whipped topping, then spread this layer over the chocolate and smooth the top.
  6. Place a final layer of graham crackers over the marshmallow mixture, pressing down lightly to adhere.
  7. Transfer the pan to the freezer for at least 4 hours to allow the layers to stabilize.
  8. Lift the bars out of the pan using the parchment handles. Heat a sharp knife under hot water, dry it, and slice into 15 uniform rectangles.