Line an 8" x 8" baking dish with foil or parchment, allowing a little extra for overhang.
Spoon the Breyers Chocolate Ice Cream into the prepared pan. Use a spoon to press and compact the ice cream into the pan, smoothing the top. Place in the freezer until needed.
Place cream cheese and marshmallow cream in a medium bowl and beat with a mixer until combined and smooth.
Gently fold in the whipped topping.
Spoon the prepared marshmallow layer over the ice cream layer and smooth with a spoon until flat. Freeze at least 8 hours.
Using the parchment overhang, remove the layers and use a sharp knife to cut 9 equal squares.
Sandwich the layers between 2 graham cracker squares.
Serve immediately or wrap and store in the freezer until needed.