Preheat oven to 350 degrees

Grease mini muffin pan with non-stick butter spray

Melt butter

In a medium size bowl mix graham cracker crumbs, powdered sugar and butter with a spoon (slowly add the butter and evenly distribute – PLEASE SEE NOTE BELOW)

Evenly distribute mixture to the 24 mini muffin cups. Press along the bottom and sides to make a “cup”

Bake for 5 minutes (or until beginning to brown) and let cool completely

In a medium size bowl, mix pudding and milk using a mixer

Fold in cool whip using a spoon

Fill either a decorating bag or a plastic bag with the corner cut off with the cream filling

Fill the graham cracker crusts with the cream filling

Microwave the dark chocolate frosting for 20-30 seconds to make it easier to work with.

Fill another decorating bag or plastic bag with the corner cut off with the chocolate frosting

Top the cream with a dollop of chocolate frosting

Refrigerate for 24 hours

NOTE: Some people have found the crust recipe to work perfect, while some others found the 12 tablespoons of butter was way to much and the butter started to pool – you may want to start by using 1/2 C butter (1 stick vs. 1 1/2 sticks, or 12 T) Melt the butter and add slowly to the crumbs, a little bit at a time, making sure it’s not too wet. You can always add more or save the leftover butter for later. You want a soft dough that sticks together slightly when you try to form a ball, not a wet dough.