Heavenly S’mores Pie

I could go for a piece of this s'mores pie right now! Thank you Real Mom Kitchen

1/3 cup butter
18 graham cracker squares
1/3 cup sugar
1 (12 oz) jar of hot fudge ice cream topping
2 cups mini marshmallows
1 1/2 cups cold milk
1 (5.9 oz) chocolate fudge instant pudding
1 (8 oz) container frozen non-dairy whipped topping, thawed
1/4 cup mini semi sweet chocolate chips

• Place butter in a microwave safe bowl. 
• Cover bowl with waxed paper 
• Microwave for 30 to 40 seconds until melted. 
• Carefully remove from the microwave using hot pads.
• Place graham crackers in a 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 
• Use the back of a spoon to spread it evenly over the crust. 
• 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 at least 1 hour.