Combine pudding and milk and whisk until incorporated.

Refrigerate until set. (About 30-45 min)

Fold in whipped topping and chocolate chips.

Place 24 graham cracker halves on a parchment lined baking sheet.

Use a cookie scooper to measure out the ice cream am or 2-3 tablespoons.

Place another graham cracker half on top.

Freeze for at least one hour.

(If making a lot to serve later, individually wrap them in plastic).

Using the same base as above, crush up graham crackers and fold into mix.

Line a 9.5*5 pan with foil by first flipping the pan upside down and wrapping the foil around it.

Remove the foil, Flip it back over and the foil will slide right in place on the inside.

Fill pan with ice cream base. Freeze for a minimum of 6-8 hours