In a medium bowl, combine the vanilla instant pudding mix, milk , and whipped cream . Mix until smooth.
Layer the cake: In a 9×13 inch pan, arrange a single layer of graham cracker squares on the bottom , breaking them as necessary to completely cover the pan.
Add the pudding and repeat: spread half the pudding mixture evenly over the graham crackers. Add a second layer of graham crackers , then spread the remaining pudding mixture. Top with a third and final layer of graham crackers.
Chilling: Cover the container with cling film and place it in the refrigerator for at least 30 minutes to an hour to allow the pudding to firm up.
Add the glaze: Once the cake is ready, heat the tub of chocolate glaze in the microwave for about 15 seconds to soften it (be sure to remove the lid and foil seal first). Stir the glaze until it becomes easily spreadable. Remove the plastic wrap from the cooled cake and spread the chocolate glaze evenly over the top layer of graham crackers.
Let it cool overnight: Cover the container again with plastic wrap and place it back in the refrigerator. Let it cool overnight to allow the graham crackers to soften completely.
Serving: Once ready, cut the cake into squares and serve cold.
