Whisk the instant chocolate pudding mix with cold milk in a medium bowl for two minutes until thickened, then set aside.

In a separate large bowl, beat the softened cream cheese and marshmallow creme together until completely smooth.

Fold four ounces of the whipped topping into the chocolate pudding, and fold the remaining four ounces into the marshmallow mixture.

Line the bottom of a 9x13 inch baking dish with a single layer of graham crackers.

Spread the chocolate pudding mixture evenly over the crackers, then top with a second layer of graham crackers.

Spread the marshmallow mixture evenly over the second cracker layer, and top with a final layer of graham crackers.

Cover the dish tightly with plastic wrap and chill in the freezer for at least four hours before slicing and serving.