• Preheat the oven to 325°F.

Make the Crust:

• Melt the butter in the microwave and then combine it with the crushed graham crackers and flour.
• Stir the ingredients together until the mixture resembles a wet sand.
• Spread the mixture into a 9 x 13-inch glass baking dish and pat it down firmly.
• Bake the crust in the oven for 20 minutes.

Make the Filling:

• Add half the Cool Whip to a mixing bowl along with the cream cheese and powdered sugar.
• Use an electric hand mixer on a low speed to whisk the ingredients together until smooth and creamy.
• Gently spread the mixture over your graham cracker crust.
• Whisk together the milk and chocolate pudding mix until no clumps of pudding mix remain.

Assemble the Chocolate Delight:

• Pour the pudding mixture over the Cool Whip layer.
• Top your pudding with the remaining Cool Whip. Smooth it out using a silicon spatula to make an even layer.
• Freeze the dessert for 3 ½ hours and then let it sit on the counter to soften for 30 minutes before slicing.