4 squares Baker’s Semi-Sweet Chocolate, melted
2/3 cup canned sweetened condensed milk
1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
1-1/4 cups cold milk
1 pkg. (3.9 oz.) Jell-O Chocolate Instant Pudding
1-1/2 cups thawed Cool Whip Whipped Topping
1 cup Jet-Puffed Miniature Marshmallows
9 Nabisco Grahams, broken in half (18 squares)
Mix melted chocolate and condensed milk; set aside. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat until well blended. Stir in COOL WHIP and marshmallows.
Spread bottoms of graham squares with chocolate mixture. Place 9 squares, chocolate-sides up, in 9-inch square pan. Cover with pudding mixture and remaining graham squares, chocolate-sides down. Freeze 4 hours.
Remove dessert from freezer 5 min. before serving. Let stand at room temperature to soften slightly. Use serrated knife to cut dessert into 18 bars, following lines in top crackers. Insert wooden pop stick into end of each frozen bar just before serving.