Let’s break down the process into easy-to-follow steps.

Step 1: Make Whipped Cream. In a large bowl, use a hand mixer to whip together 2 cups of the heavy whipping cream and ⅓ cup of the sweetened condensed milk on high, beating until firm peaks form.

Step 2: Make Pudding Mixture. In another large bowl, whisk together the whole milk, instant vanilla pudding mixes, vanilla bean paste, and the remaining sweetened condensed milk.

Step 3: Combine Whipped Cream and Pudding. Fold the whipped cream into the pudding mixture in 3 additions. This creates a light and airy filling.

Step 4: Assemble Layers. In a 13-by-9-inch glass baking dish, place a layer of graham crackers, breaking up crackers as needed to fill in any gaps. Spread half of the pudding mixture in an even layer on top of the graham crackers. Add another layer of graham crackers. Top with the remaining pudding mixture. Top with a final layer of graham crackers.

Step 5: Chill. Cover the dish and refrigerate until chilled, at least 30 minutes.

Step 6: Make Chocolate Ganache. Place the finely chopped chocolate in a medium heatproof bowl. In a large glass measuring cup or another medium bowl, microwave the remaining 1 cup of heavy whipping cream until steaming, 45 seconds to 1 minute.

Step 7: Combine Cream and Chocolate. Immediately pour the warm cream over the chocolate and allow it to sit for 1 minute before whisking until smooth.

Step 8: Top with Ganache. Pour the ganache over the chilled cake, smoothing it with a spatula.

Step 9: Create Design (Optional). Using a spoon, create a swooping effect in the chocolate, if desired.

Step 10: Chill Again. Cover and refrigerate until chilled and set, at least 4 hours or overnight.

The instructions are clear.