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In a bowl whisk together pudding and milk until pudding mix is dissolved. Place in refrigerator until firm. In a bowl, combine Cool Whip and marshmallow crème; beat until smooth.

Microwave mini marshmallows for 10 seconds. Gently toast marshmallows with a kitchen torch on low flame, beat marshmallows into Cool Whip and Marshmallow crème mixture.

Line a 9 x 13 inch pan with tin foil. Place a layer of chocolate graham crackers on the bottom of the pan, cover all edges evenly. Do not break apart until you need to fill in empty spots.

Gently spread 1/3 of marshmallow mixture over graham crackers. Spread half of the pudding mix over the marshmallow mixture. Place a layer of regular graham crackers; cover all edges evenly. Do not break apart until you need to fill in empty spots.

Gently spread 1/3 of marshmallow mixture over layer of graham crackers followed by the remaining pudding. Place a layer of chocolate graham crackers, cover all edges evenly. Do not break apart until you need to fill in empty spots. Top with remaining marshmallow crème mixture over the top of the chocolate graham crackers.

Prepare chocolate whipped cream -- beat the cream on med high for a few minutes until bubbly. Add 2 T powdered sugar and 2 T sweetened cocoa powder; beat until stiff peaks form. If whipped cream is too bitter, add a tablespoon of powdered sugar. Place in refrigerator for 2 - 4 hours to set.

If desired top dessert with a layer of toasted marshmallows. Place marshmallows on parchment paper. Microwave for 10 - 15 seconds until soft. With a knife remove marshmallows from parchment paper and place on top of the dessert. Gently toast the marshmallows with a kitchen torch on low flame.

Drizzle with hot fudge and leftover graham crackers crumbs.