PREPARATION
Line a 9×13-inch baking dish with parchment paper, leaving a small overhang over two edges to pull out bars later.
To a medium bowl, add the pudding mix, milk, and half of the Cool Whip. Whisk until smooth.
Break graham crackers in half and lay half of them evenly in the bottom of the prepared baking dish. Spread pudding mix evenly over the top and transfer to fridge to chill.
Meanwhile, in a medium bowl, beat the cream cheese and marshmallow creme with an electric mixer until smooth. Fold in remaining Cool Whip and salt.
Spread cream cheese mixture over chocolate layer, then place remaining graham crackers on top.
Cover dish with foil, then freeze until firm, about 6 hours.
Lift bars out using parchment paper, then using the graham crackers as a guide, slice into 12 squares. Neaten by trimming away any excess filling.
Let soften at room temperature for 15 minutes before serving. Store extras in a zip-top bag in the freezer. Enjoy!
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