In a large bowl, combine the cold whole milk and the instant vanilla pudding mixes. Whisk for about 2 minutes until thickened.

Gently fold the thawed whipped topping into the pudding mixture until light and fluffy.

Line the bottom of a 9x13-inch dish with a layer of graham crackers.

Spread half of the pudding mixture evenly over the graham crackers.

Add another layer of graham crackers on top of the pudding.

Spread the remaining pudding mixture over the second layer of graham crackers.

Top off the cake with a final layer of graham crackers.

In a small saucepan, heat the heavy cream and unsalted butter until it begins to steam. Remove from heat and add chocolate chips, salt, and vanilla. Whisk until smooth.

Pour the chocolate glaze over the top layer of graham crackers, spreading evenly.

Cover with plastic wrap and refrigerate for at least 4 hours before serving.

Slice and serve while chilled, enjoying the delightful layers.