Line a 9x13 inch pan with parchment paper, leaving a 1-inch overhang.

In a medium bowl, whisk together pudding mix and milk until smooth. Pour into prepared pan and spread in an even layer. Place in freezer while you prepare the marshmallow layer.

With an electric mixer, beat the marshmallow fluff and cream cheese until smooth. Fold in the whipped topping. Spread marshmallow layer over pudding layer. Cover and return to the freezer for 5-6 hours, or until firm.

Use the parchment paper to remove the chocolate and marshmallow layer from the pan and place on a cutting board. Arrange 15 graham crackers over the layers, close together.

Cut the bars into squares along the edges of each graham cracker. Flip each square over and place another graham cracker on top. Wrap individually and return to freezer until ready to eat.

Let stand at room temperature about 10 minutes before serving.