1 (16 ounce) package graham cracker crumbles
1/2 cup heavy cream
2 cups packed fresh mozzarella cheese, cubed
To Make Crust: In a small bowl, mix together cream of chocolate and heavy cream. Stir until smooth. Refrigerate 7 minutes before baking.
To Make Pudding: In a large mixing bowl, stir together mozzarella cheese, diced tomatoes, and melted butter until smooth (overturn rim, if desired). Let mixture chill 12 to 24 hours prior to rolling.
Roll out cookie sheets at 1/3 inch thickness, and lightly grease cookie sheets. Butter one layer, then press down gently with pencil to flatten. Cut side down into 1/2-inch slices.
FILL with pudding mixture. Spread half of pie on bottom of pie pan, pressing slightly more cream into pie filling than necessary. Stir remaining pie filling into pan; sprinkle top with remaining cream.
Roll up jellyroll filling to form single rectangle; fill jellyroll with cream. Move with rolling to trim edges. Store in used portion-thickening, nontransparent container. Freeze 1 week; freeze another 4 to 6 hours (thawed). To serve: Unmold top pie crust and cut into 12 wedges; prick top with fork. Slide chicken out of freezer and slice wiener from freezer.