In a medium bowl, whisk together the instant vanilla pudding mix and milk until smooth and thickened.
Gently fold in the thawed whipped cream using a spatula until well combined. Set aside.
2️⃣ Build the Base
Lightly grease a 9×13-inch (23×33 cm) baking dish or line it with parchment paper.
Arrange graham crackers in a single, even layer at the bottom. Break crackers if needed to fit.
3️⃣ Layer the Cream
Spread half of the pudding-cream mixture over the graham cracker base and smooth it out evenly.
Top with another full layer of graham crackers.
Spread the remaining pudding-cream mixture on top of the second cracker layer.
4️⃣ Chill Slightly
Cover the dish with plastic wrap and refrigerate for 30–60 minutes to let the cream firm slightly before adding the topping.
5️⃣ Add the Chocolate Topping
Microwave the chocolate cream for 10–15 seconds just until softened (not hot or runny).
Stir well, then spread evenly over the top pudding layer using a spatula.
6️⃣ Final Chill
Cover again with plastic wrap and refrigerate for at least 6 hours or ideally overnight (8–12 hours) to allow the graham crackers to fully soften and absorb flavor.
