In a medium bowl, stir together the graham cracker crumbs, melted butter, and sugar.
Press mixture into the bottom of a 9x13 pan. Using the bottom of a glass or metal measuring cup, press the crust down firmly and then chill for 2 hours before adding the next layer.
In a large bowl using a hand mixer, mix together the cream cheese and powdered sugar until smooth.
Spread mixture over the chilled graham cracker crust.
Place in refrigerator to chill for 15 minutes
In a large bowl, whisk together the two boxes of pudding and milk until the mixture just begins to thicken.
Spread mixture over the cream cheese layer.
Chill for 15 minutes
Spread the 8 ounces of Cool Whip over the top of the dessert.
Sprinkle the graham cracker crumbs over the top.
Sprinkle a layer of miniature marshmallows over the top of the dessert. Chill until ready to serve.
Right before serving, use a kitchen torch and lightly toast the top of the marshmallows until brown.
Stick squares of Hershey’s candy bar randomly on top and drizzle with chocolate syrup.
If your graham crackers don’t come crushed, you can crush them yourself. Add graham crackers to a food processor and run on high for 30 seconds and then pulse until desired crumb texture or you can place the graham crackers in a plastic storage bag, seal and roll over with a rolling pin until crushed.
If you don’t own a kitchen torch, place the marshmallows on a shallow baking sheet and place them under the broiler. Watch closely and shake the pan frequently to brown all sides of the marshmallows and prevent sticking to the pan. Once they reach a golden brown, remove them and let them cool. Once the pan has cooled, place the pan in the freezer for 10-15 minutes to firm them up, and then loosen them from the pan and place them on top of the Cool Whip/crumb sprinkle layer.