Chocolate Eclair Cake

In a large bowl, whisk together the vanilla pudding mix and 3 cups of cold milk until smooth and slightly thickened. In a separate bowl, whip 2 cups of heavy cream until stiff peaks form. Gently fold in the sweetened condensed milk. Then add your whipped cream mixture into the pudding mixture. For the Chocolate Topping: In a saucepan or microwave-safe bowl, heat 1.5 cups of heavy cream until hot (but not boiling), then pour it over the chocolate chips. Let sit for a couple minutes, then stir until smooth and glossy. To assemble: In a 9x13 baking dish, arrange a single layer of graham crackers on the bottom. Spread half of the pudding mixture evenly over the crackers. Add half of your chocolate ganache and swirl it in. Add another layer of graham crackers, then the remaining pudding mixture. Finish with one more layer of graham crackers on top. Cover and refrigerate for at least 3 hours, or overnight, to allow the layers to set and soften. Before serving, pour the rest of the chocolate ganache over the top layer of graham crackers and spread evenly. Slice and enjoy this creamy, chocolatey, no-bake dessert.