Add sugar, flour and cocoa to a medium saucepan. Gradually stir in milk until smooth. Bring to a boil over medium heat and stir for 3 minutes or until thickened.
Remove from heat and allow to cool for 10 to 15 minutes. Stir and pour evenly into ice pop molds about ½ full. Put in the freezer while you continue you work on the next step.
Toasted Marshmallow Layer
Beat whipping cream on medium speed for about 4 minutes or until it starts to form soft peaks. Reduce speed to low and add in sweetened condensed milk and beat until combined.
Broil marshmallows on a foil lined baking sheet for 1 to 2 minutes until toasted. Careful: they burn QUICKLY so you need to babysit the oven. Quickly add the toasted marshmallows to the cream mixture and stir.
Take ice pops molds from the freezer and fill up the remaining space with the toasted marshmallow mixture. Sprinkle graham crackers on top and put in the freezer for at least 6 hours or overnight.