1/3 c butter or margarine, melted
18 graham cracker squares
1/3 ac sugar
1 12 oz jar fudge ice cream topping
2 c tiny marshmallows
1 1/2 c cold milk
1 6-serving size package instant chocolate pudding mix
1/2 8 oz container cool whip
1/4 c miniature semisweet chocolate chips
Crush Graham crackers and mix in sugar and melted butter. Reserve 1/3 cup graham cracker mixture. Firmly press remaining mixture into 8x8 pan. Heat fudge topping 30-45 seconds, until warm enough to poor. Pour over cracker crust. Sprinkle 1 cup marshmallows over fudge. Mix pudding and milk for 2 minutes on medium speed. Fold in cool whip. Spread pudding mixture evenly into baking pan. Sprinkle remaining cracker mixture, marshmallows and chocolate pieces on top of the pudding. Cover and refrigerate for 1-24 hours before serving or freeze until firm.
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