In a medium bowl, whisk together the instant vanilla pudding and cold milk until thickened (about 2 minutes).
Gently fold in the whipped topping until smooth and creamy.
Assemble the Cake Layers
In a 9×13-inch baking dish, arrange a single layer of graham crackers to cover the bottom.
Spread half of the cream filling evenly over the graham crackers.
Add another layer of graham crackers and top with the remaining cream filling.
Finish with a final layer of graham crackers.
Prepare the Chocolate Topping
In a saucepan over medium heat, melt the chocolate and butter together.
Stir in milk and remove from heat.
Gradually whisk in powdered sugar until smooth.
Stir in vanilla extract.
Top the Cake
Pour the chocolate topping over the graham cracker layers, spreading evenly.
Chill
Cover and refrigerate for at least 4 hours (or overnight) to allow the graham crackers to soften and the flavors to meld.
Serve
Slice into squares and serve chilled. Optionally, garnish with whipped cream or chocolate shavings.
Tips:
For extra richness, use semi-sweet chocolate instead of unsweetened.
You can add sliced bananas between layers for a banana-chocolate twist.
For individual servings, assemble in small cups or ramekins.
If you want, I can give you a super quick 5-minute version that’s just as creamy and chocolatey, perfect for when you don’t want to wait for refrigeration. Do you want me to do that?
