Place butter in a microwave safe bowl. Cover bowl with waxed paper and Microwave for 30 to 40 seconds until melted. Carefully remove from the microwave using hot pads.

Place graham crackers in s freezer zipper bag. Zip closed and crush crackers using a rolling pin. You will need 1 1/2 cup of graham cracker crumbs.

In an 8 x 8 x 2 inch square pan, add the melted butter, graham cracker crumbs, and sugar. Stir until all the crumbs are wet.

Take out 1/3 cup of the crumb mixture and set aside to top the pie later.

Press the remaining crumbs into the bottom of the 8 x 8 x 2 pan. You can use the bottom of a measuring cup or glass to help you do this. Place the crust in the freezer for 10 minutes.

Take the lid off of the fudge topping. Place the jar in the microwave for 30-45 seconds until thin enough to pour.

After the crust has been in the freezer for 10 minutes, pour the heated fudge sauce over the crust and use the back of a spoon to spread it evenly over the crust. Then sprinkle 1 cup of the mini marshmallows over the fudge.

In a large bowl, add the milk and pudding mix. Beat with an electric mixer for 2 minutes. Use a rubber scraper and fold the whipped topping into the pudding.

Pour into the 8 x 8 x 2 pan over the marshmallows and spread evenly. Sprinkle the remaining 1 cup of marshmallows, reserved 1/3 cup graham cracker mixture, and 1/4 cup mini chocolate chips.

Cover the 8 x 8 x 2 pan with foil and refrigerate for atleast 1 hour. Serves 9-12.