Line a 9x13in baking dish with parchment paper, leaving the sides overlapping, so it is easier to pull them out.
In a large bowl, whisk pudding mix, milk and ½ cup whipped topping together until thickened and smooth.
Spread out into the bottom of the baking dish and smooth with a rubber spatula. Place in the freezer to set while you work on the cream cheese mixture.
In a medium bowl, beat marshmallow creme, and room temperature cream cheese together until smooth and no clumps are left. Fold in the remaining whipped topping and pinch of salt.
Pour over top of the pudding mixture, and smooth top with rubber spatula. Cover with foil and freeze for at least 6 hours or until firm enough to cut through.
Remove from the baking dish and place on a cutting board. Cut into 12 equal squares, the size of the graham crackers. Trim away any excess. Enjoy!