Recently, a friend of mine introduced me to this method of making pudding after she made it for a baby shower and everyone (including me) was dying over how much better it was than regular pudding. It was thick and ultra-creamy, and it reminded me of the soft, melty insides of a toasted marshmallow.
Which means it's a perfect way to get that marshmallow texture in a s'mores dessert without having to light up a campfire. Plus, you don't have to worry about accidentally charring your marshmallow.
If you want things even MORE chocolatey, melt a chocolate bar and carefully pour it over the bottom graham cracker layer and let set 5 minutes in the fridge before adding pudding.
With a whisk or an electric mixer, beat chocolate pudding mix and milk together until well-combined. Let chill in the fridge for 10-15 minutes.
Crush graham crackers with a rolling pin (I did mine pretty finely, but feel free to leave them in bigger chunks if you'd prefer. This was a task my 3-year-old loved. She would have happily smashed 25 graham crackers). Divide evenly between four jars or bowls in a smooth layer.
Remove pudding from fridge and fold in the thawed frozen whipped topping. Refrigerate another 10 minutes. Scoop into jars or bowls, smoothing the top a bit.
Top with chocolate chips or shavings and mini marshmallows. If desired, add extra graham crackers and chocolate bars to the top. Serve immediately.