1In a medium bowl whisk together pudding mix and almond milk for 2 to 3 minutes or until thick. Fold in whipped topping.
2Spoon mixture into nine 3-oz. paper cups or ice pop molds. Insert sticks in molds. If using paper cups, cover each cup with foil, Cut a small slit in foil and insert a wooden stick into each pop. Freeze overnight or until firm.
3Unmold pops. Working with one pop at a time, drizzle with melted chocolate and immediately sprinkle with graham crackers.