Prep the pan. Line an 8×8‑inch baking pan (about 2‑inch high) with two parchment sheets, laid perpendicular so the parchment overhangs all four sides—this forms a sling for easy removal.

Make the chocolate pudding layer. In a large bowl, whisk the instant chocolate pudding mix with 1½ cups cold milk until dissolved. The mixture will thicken slightly in about 2 minutes. Set aside to continue thickening while you make the crust and fillings.

Make the crust.

• If using whole graham cracker sheets: break them into rough pieces and pulse in a food processor with 2 tablespoons granulated sugar and ¼ teaspoon kosher salt until the texture is like sand (≈ 15 seconds). Then add melted butter and pulse 6‑8 times (1‑second pulses) to combine.

• If using graham cracker crumbs, simply stir together crumbs, sugar, salt, and melted butter in a bowl.
  Press the mixture firmly into the bottom and up into the edges/corners of the prepared pan. Chill in the refrigerator while you prepare the fillings.

Whip the cream. In a stand mixer (whisk attachment), beat 1½ cups cold heavy cream with ¼ cup powdered sugar on high speed until stiff peaks form (≈ 2‑4 minutes). Transfer whipped cream to another bowl.

Make the ricotta‑cream cheese filling. Using the same mixer (you can leave as is), beat together the cream cheese (at room temperature), ricotta cheese, remaining ¼ cup powdered sugar, vanilla extract, optional orange zest, and remaining ¼ teaspoon salt on medium speed. Scrape down sides of the bowl once. Beat until light and fluffy (≈ 3 minutes).

Combine filling with whipped cream & chocolate chips. Gently fold in 1 cup of the whipped cream and ½ cup miniature chocolate chips into the cream cheese/ricotta mixture until just combined.

Assemble layers. Dollop this filling over the chilled graham cracker crust and spread evenly. Then spread the thickened chocolate pudding over the cream layer. On top of the pudding, spread the remaining whipped cream in an even layer. Cover and refrigerate for at least 4 hours, or overnight for best texture.

Finish and serve. Before serving, sprinkle the remaining ¼ cup miniature chocolate chips over the top. Using the parchment sling, carefully lift the dessert slab out of the pan and place it on a cutting board. Cut into 12 even pieces, wiping the knife clean between each slice to ensure neat, clean edges.