In a mixing bowl, whisk together the pudding mix and the milk. Once combined, spread this mixture in the bottom of the 9X13 pan and place in the freezer to chill while you mix together the other layer.

Then in a separate bowl, beat with a hand held mixer or stand up mixer together the cream cheese and marshmallow creme until they are well combined and smooth. Then hand mix in the cool whip.

Spread this mixture over the of the pudding layer in the 9X13 pan. Cover with foil and freeze for at least 4-6 hours until the mixture is firm.

Then remove from the pan with the foil or parchment paper and place on a cutting board.

Break the graham crackers in half to make squares. Place half of the graham crackers on top of the frozen pudding layers on the cutting board close together I did 3 rows of 5 crackers.

Use a knife to cut the pudding mixture into squares by cutting in between each graham crackers. Once cut, flip each square over and top with another graham cracker.

You an enjoy them right away or warp individually and store in the freezer in an airtight container or freezer bag.

Once frozen, let stand for about 10 minutes at room temperature before eating,