Prepare the Pudding Mixture:
In a medium mixing bowl, whisk together the vanilla pudding mix and milk until smooth and thickened. Gently fold in the thawed whipped topping using a spatula until fully combined and airy. Set aside.
Build the Base:
Lightly grease a 9×13-inch (23×33 cm) baking dish. Arrange a single layer of graham crackers on the bottom, breaking them as needed to fully cover the base.
Layer the Cream and Crackers:
Spread half of the pudding mixture evenly over the graham cracker base. Add a second layer of graham crackers, then spread the remaining pudding mixture on top. Smooth the surface with a spatula.
Chill to Set:
Cover the dish with plastic wrap and refrigerate for 30–60 minutes to allow the pudding to firm up slightly before adding the chocolate layer.
Add the Chocolate Layer:
Soften the chocolate cream by microwaving it for 10–15 seconds. Stir until smooth, then spread evenly over the top pudding layer using a spatula. Be careful not to press too hard to avoid disturbing the layers underneath.
