Line an 8×8 inch baking dish with parchment paper.

Crush the graham crackers into fine crumbs using a food processor or rolling pin.

In a bowl, combine the graham cracker crumbs with half of the whipped topping and the marshmallow cream. Stir until smooth.

Spread half of this mixture into the bottom of the prepared pan.

Sprinkle with half of the chocolate chips.

Spread a layer of whipped topping over the chocolate chips.

Repeat the layers: add the remaining graham-marshmallow mixture, sprinkle the rest of the chocolate chips, and finish with a final whipped topping layer.

Cover the pan tightly and freeze for at least 4 hours, or overnight for best results.

To serve, lift the dessert out of the pan using the parchment paper, slice into squares, and serve immediately.

For clean slices, dip your knife in hot water between cuts.