Add the cottage cheese, Greek yogurt, milk, vanilla, sweetener, and protein powder to a blender. Blend on high until the mixture becomes completely smooth, thick, and creamy. There should be no graininess from the cottage cheese — it should look like a silky pudding.

Taste the mixture and adjust the sweetness if needed by adding a little more sweetener. If the texture feels too thick to spread easily, blend in an extra splash of milk until you reach a smooth, spoonable consistency.

Place an even layer of graham crackers onto the bottom of an 8×8 dish. Try to cover as much of the surface as possible. It’s okay if you need to break some crackers to fit the corners.

Scoop a generous amount of the protein cream over the graham cracker layer and spread it smoothly using a spatula. Make sure it fully covers the crackers so they soften evenly.

Add another layer of graham crackers on top of the cream, pressing them down lightly so they settle into the filling. Spread another thick layer of the cream mixture over the top. Continue layering graham crackers and cream until you have 2–3 layers, ending with a layer of cream on top.

Prepare the chocolate topping by melting chocolate with a small splash of milk in the microwave or over low heat on the stove. If you prefer a high-protein glaze, mix cocoa powder with chocolate protein powder and enough milk to create a smooth, pourable topping.

Pour or spread the chocolate topping evenly over the final cream layer. Use the back of a spoon or a spatula to smooth it across the surface so the top looks glossy and uniform.

Cover the dish with plastic wrap or a lid and refrigerate for at least 4 hours to allow the graham crackers to soften and the layers to meld together. For the best texture and flavor, chill it overnight.

Slice into squares and serve chilled. The texture should be soft, creamy, and cake-like. Store leftovers in the refrigerator for up to 4–5 days, or freeze individual portions for a firmer, ice-cream-like treat.