Frozen S'Mores-Keep summer cool!!

FROZEN S’MORES

12 graham cracker sheets, broken in half
1 (3.9oz) package instant chocolate fudge pudding
2 cups milk (2% or whole)
1 (8oz) container frozen whipped topping, thawed
4 oz cream cheese, room temperature
1 (7oz) jar marshmallow fluff
1 (10oz) package chocolate melting wafers
- or 1 cup semi-sweet or bittersweet chocolate chips + 1 Tbsp. coconut oil
Colorful sprinkles

Line an 8×10-inch baking dish with parchment paper, leaving enough paper to drape over the sides by about 3 inches.
Place half of the graham cracker along the bottom of the pan, top side facing down,
In a medium bowl, whisk together chocolate pudding and milk for 2 minutes until smooth and thickened. Whisk in ½ cup whipped topping.
Spread chocolate pudding mixture on top of graham cracker layer in pan and freeze.
In a medium bowl, use an electric mixer to beat together the cream cheese and marshmallow fluff until light and fluffy, about 1 minute. Gently fold in remaining whipped topping, vanilla and pinch of salt.
Spread marshmallow mixture on top of chocolate pudding and top with remaining graham crackers.
Freeze for at least 6 hours or overnight.
Remove pan from freezer and let sit at room temperature for 5-10 minutes. Use excess parchment paper to lift s’more from pan.
Meanwhile, melt chocolate wafers or chocolate chips & coconut oil in microwave or double boiler until smooth and creamy. Place sprinkles in a small bowl.
Cut s’mores into squares following the line of the graham crackers.
Dip one side into the melted chocolate and sprinkle with sprinkles.
Place on a parchment lined baking sheet and freeze until ready to serve.