Stir marshmallows and ¼ cup milk together in a microwave safe bowl. Microwave on high for 1½ minutes and stir. Continue to microwave and stir in 30 second increments until marshmallows are melted. Refrigerate until cooled (about 40 minutes).
Once marshmallow mixture has cooled, fold in 4 ounces of COOL WHIP whipped topping.
Whisk together the pudding mix and remaining 1 cup of milk for about 2 minutes or until mixture thickens.
Pour pudding mixture into graham cracker pie crust.
Spoon dollops of marshmallow mixture on top of pudding mixture, and then gently spread using a silicone spatula.
Refrigerate for at least 4 hours to overnight. Decorate with additional COOL WHIP whipped topping, chocolate squares, and graham cracker crumbs, as desired.
Recipe by Alida's Kitchen at https://www.alidaskitchen.com/2012/06/05/easy-creamy-smore-pie/