In a mixing bowl, combine the instant chocolate pudding mix with 2 cups of milk. Whisk vigorously for 2-3 minutes until smooth and thickened.

Place the prepared pudding in the refrigerator for 5 minutes.

Crush 6-8 graham crackers in a zip-lock bag using a rolling pin until they resemble coarse sand.

In plastic cups, start layering with 3 tablespoons of chilled chocolate pudding, then add a layer of crushed graham crackers, and repeat.

Top the parfaits with whipped topping, about ¼ cup per serving, and sprinkle mini marshmallows on top.

Using a kitchen torch, toast the tops of the marshmallows until golden brown.

Garnish with a piece of Hershey's chocolate and a reserved graham cracker before serving.