In a small saucepan, whisk together the granulated sugar and eggs until well blended. Cook over low heat, whisking constantly, until the mixture reaches 160°F and coats the back of a metal spoon. Remove from the heat. Add the chocolate and vanilla and stir until smooth. Set aside to cool for approximately 5 minutes.

In a stand mixer fitted with the paddle attachment, cream the butter on medium-high speed until light and fluffy. Add the cooled chocolate mixture and beat on high speed until light and fluffy, about 5 minutes.

In another large bowl, beat the cream on medium-high speed until it begins to thicken, 3 to 4 minutes. Add the powdered sugar and beat on low speed, then gradually return to medium-high until stiff peaks form. Fold into the chocolate mixture.

Line a 9×13 baking dish with parchment paper (leave extra parchment hanging over so it’s easy to remove!).

Place a layer of graham crackers across the bottom of the baking dish. Break each full wafer in ½ to make a 3x5 grid on the bottom of the pan.

Spread the Cool Whip evenly over the graham crackers. Sprinkle mini chocolate chips over the Cool Whip. Spread the French Silk Pie filling (chocolate cream mixture from steps 1-3) evenly across the Cool Whip and mini chocolate chips. Finally top with remaining graham crackers.

Cover and place in freezer to set for a few hours.

To serve, pick up the overhanging parchment to remove the dessert from the pan and place on a cutting board, Using the graham crackers as a guide, slice the layers into 15 squares. You can thaw the bars on the counter for 15 minutes, but we like them best when eaten directly from the freezer.