Step 1

Line a 9×13-inch pan with aluminum foil; set aside.

Step 2

To a large bowl, add the pudding mix, whipped topping, milk, and whisk to combine; set aside.

Step 3

Add an even, flat layer of graham crackers to completely cover the bottom of the pan, breaking crackers as necessary for complete coverage.

Step 4

Add half the pudding mixture and spread evenly over graham crackers.

Step 5

Add another layer of graham crackers to cover completely.

Step 6

Add the remaining pudding mixture and spread evenly.

Step 7

Top with a final layer of graham crackers. Note – I was about half of one graham cracker short (about 2 square inches) and didn’t have complete coverage in one corner but it worked out okay; set aside.

Step 8

To a medium saucepan, add 1/2 cup chocolate chips, butter, sugar, milk, and heat over low heat to melt, whisking continuously.

Step 9

Add the vanilla and whisk to combine.

Step 10

Evenly pour the chocolate mixture over the top graham cracker layer, lightly smoothing with a spatula as necessary.

Step 11

Wait about 5 minutes for chocolate to cool slightly before evenly sprinkling with the remaining 1/2 cup chocolate chips (if you add them too soon, they’ll be prone to melting into the already melted chocolate).

Step 12

Cover pan and freeze for at least 4 hours, or overnight. Slice and serve. Store cake in the fridge or freezer based on preference (fridge for more of a melty texture or freezer for a more solid texture) for up to 5 days, noting crackers will become softer as time passes.