1 jar (12 or 13 ounces) marshmallow cream
¼ cup milk
18 graham cracker rectangles
1 large box of instant chocolate pudding, prepared according to package directions
1 container (8 ounces) frozen whipped topping, thawed
Chocolate Sprinkles (optional)
Remove lid from marshmallow cream, heat on 50% power in the microwave for 75 to 90 seconds, until you can squeeze (or easily spoon) half of marshmallow cream into a medium bowl. Add milk to the remaining marshmallow cream in the jar, replace lid and shake to mix the milk with the marshmallow cream. Pour mixture into bowl with the first half of the marshmallow cream and stir to mix well. Place this mixture in a quart size resealable bag. Cut a small piece from the corner of the bag.
Lay 4 graham cracker rectangles and one square (rectangle broken in half) on a plate, spread one fourth of the pudding over the graham crackers, all the way to the edge. Squeeze one fourth of the marshmallow cream over the pudding.
Repeat layers three more times, ending with the marshmallow cream. Place in refrigerator for one hour to firm up layers.
Spread the thawed whipped topping on the top of the cake and sprinkle with chocolate sprinkles. Return to refrigerator and allow to chill for at least 4 hours, or overnight, before serving.
To serve, cut into pieces and place on plates.