Step 1: Whip the Cream Dream
Let’s get started—grab a big bowl, pour in 2 cups of that heavy whipping cream, and add ⅓ cup of sweetened condensed milk. Plug in your hand mixer and whip it on high—watch it fluff up into firm peaks, and don’t stop until it’s thick and gorgeous (I sneak a taste because it’s too tempting!). Set it aside for a sec—you’ve just made the fluffiest cloud, and I’m proud of you already.

Step 2: Mix the Pudding Magic
In another big bowl, pour in the 3 cups of whole milk, the 2 boxes of instant vanilla pudding mix, 2 teaspoons of vanilla bean paste, and the rest of that sweetened condensed milk—whisk it all together like you’re stirring up a spell. Keep going until it’s smooth and starting to thicken—I love seeing those little vanilla specks dance around. Now, gently fold in your whipped cream in 3 batches—use a spatula and take your time, because this is where the magic gets creamy and lush.

Step 3: Layer the Base
Grab your 13-by-9-inch glass baking dish and lay down a layer of graham crackers—break them up if you need to fill gaps, because we want a solid foundation (I nibble the scraps, don’t judge!). Spoon half of your pudding mixture over the crackers—spread it out nice and even, and admire how it looks all cozy in there. This is the start of something amazing, and I’m already excited!

Step 4: Build the Middle and Top
Add another layer of graham crackers on top of the pudding—get them snug and comfy, no rush, just enjoy the stacking. Spread the rest of the pudding mixture over this layer—smooth it out with your spatula, and take a moment to imagine how good it’s gonna taste. Top it with one more layer of graham crackers, cover the dish with foil or a lid, and pop it in the fridge for 30 minutes—let it chill while you dream of chocolate.

Step 5: Prep the Chocolate Ganache
Chop up those 8 ounces of semisweet chocolate bars real fine and toss them into a heatproof bowl—I love the little chocolate dust that gets everywhere. In a big glass measuring cup, pour the last cup of heavy whipping cream and microwave it for 45 seconds to a minute until it’s steaming—watch it bubble up and feel the excitement build. Pour that hot cream over the chocolate, let it sit for a minute (hardest part!), then whisk it until it’s a smooth, glossy ganache—I could stare at it all day.

Step 6: Top and Swoop
Take your chilled cake out of the fridge—uncover it and pour that luscious ganache all over the top layer of graham crackers. Grab a spatula and smooth it out, or use a spoon to make fun little swoops if you’re feeling artsy—I always do because it looks so cool. Cover it back up and slide it into the fridge for at least 4 hours, or overnight if you can wait—I’m terrible at waiting, but it’s worth it!

Step 7: Slice and Savor
When it’s finally set, pull that beauty out of the fridge—look at those layers, all creamy and chocolatey, begging for a fork. Slice it up into squares—big or small, your call—and scoop a piece onto your plate; I swear the first bite’s gonna make you melt. Serve it cold, maybe with a coffee or just by itself, and bask in the glory of this no-bake wonder—you did that, and it’s amazing!