Whisk together the chocolate pudding and milk until thickened.
Pour the chocolate pudding into the graham cracker crust.
In a separate bowl, whisk together the whipped topping and marshmallow crème until well combined.
Spread the mixture over the top of the pudding.
Chill in the refrigerator for at least one hour, until pudding is set. Before serving, top with mini marshmallows and mini chocolate chips.