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Begin by crushing the graham crackers into fine crumbs. You can use a food processor or a rolling pin to crush them in a plastic bag.
Mix the graham cracker crumbs with the melted butter until they are evenly coated.
Press this mixture into the bottom of a 9x9 inch (23x23 cm) square or round baking dish to form a firm base. Set aside.
Make the Vanilla Pudding:
In a large bowl, whisk together the instant vanilla pudding mix and milk until it thickens, which should take about 2-3 minutes.
Stir in the vanilla extract to enhance the flavor.
Pour the pudding mixture over the graham cracker base, spreading it evenly.
Prepare the Chocolate Ganache:
Heat the heavy cream in a small saucepan over medium heat until it begins to simmer (do not let it boil).
Remove from the heat and add the semi-sweet chocolate chips. Stir until the chocolate melts and the mixture becomes smooth and glossy.
Assemble the Cake:
Pour the chocolate ganache over the vanilla pudding layer, spreading it gently to cover the surface evenly.
Place the cake in the refrigerator and chill for at least 4 hours, or overnight, to allow the layers to set.
Serve and Enjoy:
Once chilled and set, slice into squares or slices and serve chilled.
Serving and Storage Tips:
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