Instructions

• Line a 9-by-13-inch pan with parchment, leaving enough overhang to lift the frozen dessert out later. Arrange half of the graham cracker sheets in an even layer across the bottom.
• Whisk the pudding mix and cold milk in a bowl until smooth and thickened, following the package timing. Fold in the whipped topping until the mixture is evenly combined.
• Spread the chocolate mixture over the graham crackers and smooth the top. Arrange the remaining graham crackers over the filling, matching the seams as closely as possible.
• Cover the pan and freeze until firm, at least 4 hours or overnight. Lift the slab out using the parchment, cut between the top crackers, and serve cold.