In a bowl, mix graham cracker crumbs and melted butter. Divide the graham cracker crust between 6 half pint mason jars (or any dessert glasses; however, depending upon the size of each glass, this recipe could serve more than 6). Set aside.

Heat 1/2 cup of heavy whipping cream in the microwave (or on the stove) for about 30-60 seconds, or until the heavy cream is just about simmering. Place chopped milk chocolate in a bowl, and pour the heavy cream over the top. Allow to stand a few minutes before whisking the ganache until smooth.

With a hand mixer or standing mixer (with the whisk attachment(s)), whisk heavy whipping cream and powdered sugar until it reaches the consistency of whipped cream (stiff peaks).

Mix cream cheese and marshmallow fluff together, then add in half of the whipped cream and fold until combined.

Fold 2 Tbsp of chocolate ganache into the remaining whipped cream.

Divide the remaining ganache evenly between the 6 mason jar glasses, using a spoon to spread the ganache to the sides of the glass (if needed).

Divide the marshmallow cream filling evenly into each glass, placing on top of the ganache.

Lastly, divide chocolate whipped cream evenly, placing on top of the marshmallow cream filling.

Refrigerate until ready to eat.

If desired, place 6 marshmallows on a baking sheet (I lined mine with a Silpat baking mat).

Broil on high for 3-4 minutes, or until toasted to your liking.

Allow them to cool a few minutes before using a spatula to remove them and place on top of each trifle.

Refrigerate leftovers.