For crust, finely crush the graham crackers to make about 1 1/2 cups crumbs. Add the melted butter mix well. Set aside about 3 tablespoons for garnish.

Press remaining crumbs into the bottoms and up the sides of 12 muffin cups. Place in the freezer.

Melt the 1/2 cup chocolate and the 1/4 cup cream in a glass bowl in the microwave, stirring every 30 seconds till smooth. Cool slightly, then divide between the 12 crusts. Freeze for 15-20 minutes or till set.

Spread about 1 tablespoon of marshmallow cream on top of each chocolate layer.

Whisk together the milk and chocolate pudding mix till smooth; pour over the marshmallow creme. Freeze for 2-3 hours, or till firm.

Remove from freezer about 10 minutes before serving. Use the edge of a plastic knife to loosen the cups, then they should just pop out. If you need to, you can tip the pan sideways and run hot water over the bottom to loosen them.

Just before serving, whip the cream till soft peaks form. Add the vanilla and powdered sugar and continue beating till stiff peaks form. Pipe onto the frozen cups.

Garnish with the reserved crumbs and chocolate chips.