In a large mixing bowl, whisk together the instant chocolate pudding mix and milk until well combined. Let it sit for a few minutes to thicken.
Fold in half of the thawed cool whip into the chocolate pudding mixture until fully incorporated. Set the remaining cool whip aside for later use.
Line the bottom of a 9x13-inch baking dish with half of the graham cracker halves, arranging them in a single layer.
In a separate bowl, beat the softened cream cheese until smooth and creamy. Add the marshmallow cream and continue to beat until well combined.
Spread the cream cheese and marshmallow mixture evenly over the graham cracker layer in the baking dish.
Pour the chocolate pudding mixture over the cream cheese layer, spreading it out evenly with a spatula.
Arrange the remaining graham cracker halves on top of the chocolate pudding layer, pressing them gently into the mixture.
Spread the remaining cool whip over the graham cracker layer, making sure to cover the entire surface.
Cover the baking dish with aluminum foil or plastic wrap and place it in the freezer for at least 4 hours or overnight until fully frozen.
