Add the prepared pudding and whipped topping to a bowl and stir well to combine. Set aside.

Add a layer of the graham crackers using a large 9x13" baking pan. Pour a layer of the pudding mixture over the crackers and smooth it out with a silicone spatula. Another two more layers of pudding and graham crackers, then finishing with a single layer of graham crackers on top. Set aside

Combine the chocolate and coconut cream in a bowl and melt in the microwave in 20-second intervals, stirring each round, or over a double boiler.

Allow the ganache to cool slightly, then pour over the top layer of graham crackers. Evenly spread over the cake with a clean silicone spatula.

Cover the cake and allow to sit in the fridge for at least 4-6 hours or overnight to allow the crackers to soften and the ganache to set.

Once ready to serve allow it to sit on the counter for a few minutes for the ganache to soften a bit, then use a spatula to cut slices of cake. Enjoy within 24 hours!