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Make the Cream Filling
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In a large bowl, whisk milk, vanilla pudding mix, and chocolate pudding mix until smooth and thick.
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Gently fold in the whipped topping until light and creamy.
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Layer the Cake
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Line the bottom of a 9×13-inch baking dish with a single layer of graham crackers.
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Spread half of the pudding mixture evenly over the crackers.
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Add another layer of graham crackers.
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Spread the remaining pudding mixture on top.
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Finish with a final layer of graham crackers.
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Make the Chocolate Ganache
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Heat heavy cream until hot but not boiling.
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Pour over chocolate chips and let sit for 2 minutes.
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Stir until smooth and glossy.
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Mix in vanilla extract if using.
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Top & Chill
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Pour the ganache over the top cracker layer and spread evenly.
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Cover and refrigerate for at least 4 hours, preferably overnight.
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Slice & Serve
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Cut into squares and serve chilled.
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The crackers soften into a cake-like texture as it chills.
