• Start by adding heavy cream to a large mixing bowl.
• Whip on medium speed until soft peaks form.
• Add in the marshmallow fluff and gently fold together.

To Assemble:

• Line a loaf pan with plastic wrap.
• Add a layer of the marshmallow whipped cream to the bottom.
• Add a graham cracker layer to the whipped cream. Breaking pieces as needed to cover the whipped cream
• Add 1/4 cup of chocolate fudge to the graham cracker layer and gently spread out.
• Repeat these layers once more.
• On the third time, add a layer of whip and then a final layer of graham crackers.
• Cover and place in the fridge for up to 6 hours or overnight.
• When it's completely frozen, flip the loaf pan over and gently pull the pan off. Then remove the plastic wrap from the top.
• Drizzle a layer of chocolate shell over the top, then garnish with crushed graham crackers and toasted marshmallows!