Line a baking sheet with parchment paper and lay half of the crackers down, making sure to place them close together.
In a medium bowl, whisk together the pudding mix, milk and 1/2 cup of the shipped topping until smooth and creamy. Let sit for a couple minutes to set.
Spread into an even layer over the graham crackers. Place in the freezer while you make the cream cheese layer.
In a large mixing bowl, beat the cream cheese and marshmallow fluff with a hand mixer on high speed. Fold in the remaining whipped topping then the chocolate chips.
Spread evenly over the chocolate pudding layer, then top with the remaining crackers. Place in the freezer for 4-6 hours or until firm enough to cut through. Cut them into individual pieces by using the crackers as a guide.
Notes
Store these in a ziploc bag in the freezer for up to 2 months. I like to wrap each one individually with parchment paper or plastic wrap.
