Instructions:
1. Whisk the Jell-O Chocolate Instant Pudding and cold milk together in a bowl until thick.
2. In a separate bowl, use a hand mixer to blend the Kraft Jet-Puffed Marshmallow Creme and Cool Whip into a smooth marshmallow mousse.
3. Line a 9×13 glass baking dish with Honey Maid Graham Crackers. Spread half of the chocolate pudding over the crackers, then spread half the marshmallow mousse on top.
4. Repeat the layers, ending with the marshmallow mousse. Generously sprinkle the chopped Hershey’s Milk Chocolate Bars over the top. Chill overnight.
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