24 to 30 chocolate graham cracker squares
1 container (8 ounces) frozen whipped topping, thawed
1 box (3.4 ounces) instant banana pudding mix
1 1/4 cups cold milk
1 cup mini chocolate chips
Beat together the pudding and the milk until smooth. Let set a few minutes to thicken pudding. Fold in the whipped topping. Place a big scoop of the pudding mixture on one graham cracker and top with another to make a sandwich. Put sandwiches on a baking sheet and freeze for about 15 minutes to help the sandwiches start to set up. Remove from freezer. Sprinkle mini chocolate chips around the sides of the sandwiches. Wrap each in plastic wrap and freeze for a couple of hours or overnight. They keep in the freezer for at least a few weeks.