| 1. | Mix marshmallow creme with cool whip with a hand mixer until smooth and creamy. |
| 2. | Mix in the vanilla. |
| 3. | Line the bottom of a 9 X 13 casserole baking dish with graham crackers |
| 4. | Spread one-third of the marshmallow filling over the graham crackers. |
| 5. | Repeat steps 3 and 4 two more times, ending with a top layer of marshmallow. |
| 6. | In a saucepan, over medium heat, melt chocolate chips and whipping cream until smooth, constantly stirring. |
| 7. | Once chocolate is all melted, remove from heat and add the salt. |
| 8. | About every 5 minutes, whisk the chocolate as it cools (about 20 minutes) until it's smooth and creamy. |
| 9. | Pour the chocolate mixture over top of the marshmallow and smooth it out. |
| 10. | Place the caserole uncovered into the freezer for about 30 minutes (to help the chocolate set up fast), then remove it, cover it, and place it in the fridge over night. |
