Prepare the Pudding Filling
In a large bowl, whisk the instant vanilla pudding mix with milk according to package instructions until smooth and thickened. Gently fold in the whipped topping until fully combined.
Layer the Cake
In a 9×13-inch pan, place a layer of graham crackers to cover the bottom. Spread half of the pudding mixture evenly over the crackers. Repeat with another layer of graham crackers and the remaining pudding. Top with a final layer of graham crackers.
Add the Chocolate Topping
In a microwave-safe bowl, melt the chocolate chips with butter or cream in 30-second intervals, stirring until smooth. Pour the chocolate evenly over the top layer of graham crackers.
Chill the Cake
Refrigerate the cake for at least 4 hours, preferably overnight, to allow the layers to set and soften the graham crackers.
Serve
Slice into squares and serve chilled. Enjoy the creamy, chocolatey goodness with every bite!
Serving and Storage Tips
