How to make it

  • Remove the graham cracker crusts from the pie pans they come in and press the crumb crust into a 9 x 13 baking pan, to cover the entire bottom. Set aside.
  • (I like to sprinkle a TINY bit of cinnamon-sugar over the crust at this point.)
  • Mix togeter the marshmallow creme, cream cheese and 3 cups Cool Whip.
  • Spread this mixture over the crumb crust.
  • Whip together the milk and pudding mixes, at high speed, until smooth and thick.
  • Spread the pudding over the creamy layer.
  • Cover lightly with plastic wrap and chill in the refrigerator until time to serve.
  • Serve with a layer of Cool Whip spread over the pudding layer.
  • Cut into 15 servings, slicing 2 cuts along the short side, and 4 cuts along the long side.

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