Ingredients:
1 box (14.4 oz) graham crackers

2 boxes (3.4 oz each) instant vanilla pudding mix

3 cups cold milk

1 tub (8 oz) whipped topping (such as Cool Whip), thawed

For the chocolate ganache topping:

1 cup semi-sweet chocolate chips

1/2 cup heavy cream

1 tablespoon unsalted butter

1 teaspoon vanilla extract

Directions:
Blend pudding mixture: Using a big mixing bowl, combine instant vanilla pudding mix and cold milk, beat until it thickens for about 2 minutes. Incorporate whipped topping by folding till smooth all over.

Layer it up: Followed by a single layer of graham crackers, arranged on the bottom of 9×13 inch baking dish, break as necessary to fit. Evenly spread over the other half of the pudding mixture on the graham crackers. Then, place another layer of graham crackers over the pudding mixture followed by a final layer of pudding mixture. Finish off with one more layer of graham crackers on top.

Prepare chocolate ganache: After simmering for a while; remove from heat and melt the chocolate chips in it, add butter and vanilla extract into the saucepan. Allow to sit for one to two minutes before whisking until smooth and glossy chocolate is completely melted.

Cake pouring-forth ganache: Warm-up some chocolate ganache softly atop lastly placed cracker thus cover its entire region with help of spatula.

Cool down; serve it cold: Wrap cake using some plastic cover and refrigerate for not less than 4 hours or overnight so that flavors intermingle and cracker softens. Cut into square pieces when ready to eat!