Place the instant chocolate pudding mix and 2 ½ cups of milk into a large mixing bowl. Whisk together until the mixture is smooth and well combined. Let the pudding set for 5 minutes to thicken.
Line the Baking Dish:
Line the bottom of a 9×13-inch baking dish with aluminum foil or parchment paper. This will make it easier to remove the layered mixture once it’s frozen.
Layer the Chocolate Pudding:
Pour the chocolate pudding into the prepared baking dish. Use a spatula to spread it out evenly, ensuring the entire bottom of the dish is covered. This layer will form the base of your ice cream sandwiches.
Step 2: Prepare the Marshmallow Creme Layer
Beat the Cream Cheese and Marshmallow Creme:
In a separate mixing bowl, combine 4 oz. of softened cream cheese and 7 oz. of marshmallow creme. Use an electric mixer on high speed to beat the mixture until it is creamy and well incorporated.
Fold in the Cool Whip:
Gently fold the thawed Cool Whip into the cream cheese and marshmallow mixture. Continue folding until the mixture is smooth and uniform. This will create a fluffy and light layer to complement the chocolate pudding.
Spread the Marshmallow Layer:
Carefully spread the marshmallow and cream cheese mixture over the chocolate pudding layer in the baking dish. Use a spatula to smooth it out, ensuring it covers the pudding layer evenly.
Step 3: Freeze and Assemble
Freeze the Layers:
Place the baking dish in the freezer and let it set for a minimum of 6 hours. This will ensure that the layers are firm enough to slice and handle.
Slice into Squares:
