Whisk together the chocolate pudding and milk until thickened. Fold in about half of the whipped topping and refrigerate.
Beat the cream cheese until smooth. Mix in the marshmallow creme, powdered sugar, and vanilla, then gently fold in the remaining whipped topping until light and fluffy.
Line the bottom of a 9x13-inch baking dish with graham crackers.Spread half of the chocolate layer over the crackers.Add another layer of graham crackers.
Spread the marshmallow cheesecake mixture evenly over the crackers and sprinkle with some mini marshmallows.Add another layer of graham crackers.Spread the remaining chocolate pudding layer on top.
Add the remaining graham crackers on top facing down for a smooth finish. Remove the top and foil of the frosting and pop it in the microwave for about 25-30 seconds until you can stir until smooth.
Then pour over the top of the entire desserts and spread to cover the whole surface. Add some mini marshmallows over the top. Refrigerate for a few before covering and then refrigerate overnight (up to 24 hours is fine).
Then before serving, add some chopped chocolate bars and if desired pop it under the broiler in the oven for a few minutes (watching carefully). Or use a kitchen torch to toast the marshmallows for the classic campfire taste.
Use a knife ran under hot water to cut to make clean slices and enjoy.
