Line a 9×13-inch baking dish with parchment paper, leaving extra parchment hanging over, so you can easily pull them out.

In a medium bowl, whisk together the pudding mix, milk, and 1/2 cup Cool Whip until smooth and creamy.

Lay half of the graham crackers evenly in the bottom of the baking dish. Spread pudding mix into an even layer over the top and chill.

In a medium bowl, beat together the cream cheese and marshmallow creme until smooth. Fold in remaining 2 cups Cool Whip and a pinch of salt.

Spread cream cheese mixture evenly over the chocolate layer. Place remaining graham crackers over the top. Cover with foil. Freeze 6 hours, or until firm enough to cut through.

Pick up the overhanging parchment to remove the frozen filling. Place on a cutting board, using the graham crackers as a guide, slice the layers into 12 squares. Trim away any excess of the frozen filling.