14.4 oz box chocolate graham crackers

2 cups semisweet chocolate chips

3/4 cup heavy cream (for ganache)

16 oz cream cheese, softened

3 cups heavy cream (for filling)

1 3/4 cups powdered sugar

1 tsp vanilla extract

1/3 cup mini chocolate chips (optional)

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Heat 3/4 cup heavy cream until just simmering, then pour over semisweet chocolate chips. Let sit for 1 minute and stir until smooth to make ganache. Set aside to cool.
Beat softened cream cheese until smooth. Gradually add powdered sugar and vanilla, mixing until fluffy.
Whip 3 cups heavy cream until stiff peaks form, then gently fold into the cream cheese mixture. Fold in mini chocolate chips if using.
Spread a thin layer of cream filling on the bottom of a 9×13-inch baking dish.
Place a layer of chocolate graham crackers over the cream, trimming pieces to fit.
Spread more cream filling, followed by another layer of graham crackers. Repeat until layers are complete, finishing with cream on top.
Pour cooled ganache over the final cream layer and spread evenly.
Cover and refrigerate for at least 6 hours, preferably overnight, until graham crackers soften into a cake-like texture.
Slice into squares and serve chilled.

Swap chocolate graham crackers with regular grahams or chocolate wafers for variation.

Drizzle caramel or peanut butter sauce over ganache before chilling for extra flavor.

Fold crushed peppermint candies into cream for a festive version.

Can be made ahead and chilled overnight for best texture.

Store covered in the refrigerator for up to 4 days; not recommended for freezing.