using a stand mixer fitted with a whisk attachment, beat the heavy whipping cream, powdered sugar, and Barlean's Chocolate Silk  Greens™ Powder for 2 minutes until the mixture begins to get thick. Transfer to a measuring cup with a spout. Then pour the chocolate mixture halfway in a 6-pop popsicle mold. Place in the freezer.

Preheat the broiler on high. Line a baking sheet with aluminum foil and spray with non-stick spray. Set to the side.

While the oven pre-heats you'll make the base for the toasted marshmallow layer. Rinse the mixing bowl and whisk and place back on the stand mixer. Add the heavy whipping cream and condensed milk. Beat on high for one minute. While the batter mixes Lay the mini marshmallows out on the pan and toast for about 30 seconds until golden brown but not burnt. Remove from the oven and set to the side.

Stop the mixer, remove the whisk attachment and insert the paddle attachment. Add in the toasted marshmallows. Mix on medium for 30 seconds until incorporated and not lumpy. Pour the batter into a spouted measuring cup.

Remove the popsicle mold from the freezer, and pour the toasted marshmallow batter evenly among the popsicle mold until almost to the top. Next, take the graham cracker and beging crushing it with your fingers and sprinkling on top of each popsicle mold. Once you can no longer see any marshmallow batter place the sticks in the molds. Freeze for 8-10 hours. Run the molds under warm water for 10-15 seconds until each popsicle can easily be pulled out of the mold. Eat immediately and enjoy!