Line a 9 x 13 baking pan with parchment paper leaving enough hanging over the edges to be able to pull the s'mores out after freezing.

Break the graham cracker sheets in half and put 15 of the squares in the bottom of the baking dish.

In a medium bowl combine the pudding mix, milk, and 1/2 cup of the whipped topping. Whisk until smooth.

Pour the chocolate mixture over top of the graham crackers in the pan. Freeze for 30 minutes.

In a large mixing bowl combine the remaining whipped topping, cream cheese, and marshmallow creme. Using a hand mixer, mix on medium high speed until smooth.

Pour the marshmallow layer over top of the chocolate layer and smooth.

Place the remaining graham cracker halves on top of the marshmallow layer.

Freeze for at least 4 hours.

Remove the s'mores from the pan using the parchment paper. Place on a cutting board. Cut into 15 squares.

Serve immediately or wrap and freeze for later.