For the Cake:
In a large bowl, whisk together the instant vanilla pudding mix and milk. Whisk for 2 minutes until the pudding thickens.

1. Gently fold in the whipped topping until well combined, creating a smooth and creamy filling.
2. In a 9×13-inch baking dish, layer the bottom with graham crackers. You may need to break some of them into pieces to cover the entire bottom of the dish.
3. Spread half of the vanilla pudding mixture evenly over the graham crackers.
4. Add another layer of graham crackers on top of the pudding. Repeat the process, layering the remaining pudding mixture over the second layer of graham crackers, followed by a final layer of graham crackers.
5. Cover the dish and refrigerate for at least 4 hours, or preferably overnight, to allow the cake to set and the graham crackers to soften.
6. For the Chocolate Ganache Topping:
   In a small saucepan, heat the heavy whipping cream over medium heat until it begins to simmer.
7. Remove the cream from the heat and pour it over the semi-sweet chocolate chips in a heatproof bowl.
8. Let it sit for a few minutes to allow the chocolate to melt, then stir until smooth and glossy.
9. Allow the ganache to cool for about 10 minutes before pouring it over the top of the chilled cake.
10. Spread the ganache evenly over the top of the cake, covering it completely.
11. Chill and Serve:
    Return the cake to the refrigerator and chill for another 1-2 hours to allow the ganache to set.
12. Once set, slice and serve. Enjoy!