Line a 9×13 baking pan with parchment paper and leave some to overhang off the sides. This helps to pull the bars out of the pan much easier.

Line the bottom of the baking pan with half of the graham cracker squares. Set aside.

In a medium bowl, add the chocolate pudding mix (make sure you use the instant variety), milk and ½ cup Cool Whip. Whisk together until smooth and creamy.

Pour and spread the chocolate pudding mixture over the bottom layer of graham crackers. Smooth out to make an even layer. Place the pan in the fridge to chill while you are making the other layer.

In a medium bowl, add the cream cheese and marshmallow fluff together with a hand mixer (or regular mixer) until smooth. Add the remaining 2 cups of Cool Whip and a big pinch of salt and use a spatula to mix and fold everything together.

Spread the cream cheese mixture over the chocolate layer and spread out evenly. Place the remaining half of graham cracker squares on top of the cream cheese layer.

Cover the pan with foil and place in the freezer for at least 6 hours.

Use the parchment paper to remove the smore’s and then cut on the graham cracker lines.

Taste best when softened out of the freezer for about 10 minutes. Serve and enjoy!