In a large bowl, whisk (by hand or with an electric mixer) JELL-O Chocolate Instant Pudding powder with sweetened condensed milk and water, about 2-3 minutes, or until the pudding begins to thicken. Allow to chill for at least 4 hours.

For the pumpkin spice layer, in a separate bowl, whisk (by hand or with an electric mixer) JELL-O Vanilla Instant Pudding powder with sweetened condensed milk and water, about 2-3 minutes, or until the pudding begins to thicken. Add in cinnamon, all spice, cloves, and nutmeg. Allow to chill for at least 4 hours.

Once the pudding has chilled, in a large bowl with an electric mixer, beat heavy cream until soft peaks begin to form, about 6-7 minutes (shorter or longer depending upon the speed of your mixer). Add in vanilla extract, cinnamon, and powdered sugar. Continue to beat until stiff peaks begin to form, about 1-2 minutes longer (makes about 6 cups of whipped cream).

Gently fold 1 1/2 cups of whipped cream into the chocolate pudding mix, until the whipped cream is fully incorporated. Set aside.

Gently fold 1 1/2 cups of whipped cream into the pumpkin spice pudding mix, until the whipped cream is fully incorporated. Set aside.

Mix graham cracker crumbs with melted butter. Once combined, set aside 2 Tbsp of graham cracker crumbs for the topping (optional).

With the remaining graham cracker crumbs, spread half of them over a 9x13" pan. Top with half of the chocolate pudding mix, then half of the pumpkin spice pudding mix, and half of the remaining whipped cream. Then, repeat the layers once more.

Shave the chocolate with a vegetable peeler, and top the lush with chocolate shavings, cinnamon, and graham cracker crumbs.

Refrigerate until serving.

Enjoy!