“A Minnesota classic! I didn’t grow up here, but I’ve since learned to make it…” (Page 2 ) | March 2, 2025

Prepare the Chocolate Pudding Layer: In a large bowl, whisk together the instant chocolate pudding mix and milk until smooth and thickened. Gently fold in 1 1/2 cups of Cool Whip. Set aside.

Assemble the Graham Cracker Base: Arrange 6 graham crackers in the bottom of a 9×13 inch baking dish, breaking them to fit if necessary.

Make the Marshmallow Cream Layer: In a separate bowl, beat the softened cream cheese until smooth. Add the marshmallow creme and salt; beat until creamy.

Layer the Dessert: Spread the marshmallow cream mixture evenly over the graham crackers.

Add the Chocolate Pudding Layer: Pour the chocolate pudding mixture over the marshmallow cream layer and spread evenly.

Top with Cool Whip: Spread the remaining 1 cup of Cool Whip over the chocolate pudding.

Garnish: Crush the remaining 6 graham crackers and sprinkle the crumbs over the Cool Whip.

Freeze: Cover the dish and freeze for at least 4 hours, or until solid.

Serve: Let stand at room temperature for a few minutes before slicing. Serve chilled.

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