Step 1

Spray 9 x 13 dish with cooking spray; line with graham crackers.

Step 2

Mix pudding and milk; put in fridge for 5 minutes to "set."

Step 3

Remove from fridge, and stir in Cool Whip.

Step 4

Pour half of pudding mixture over graham crackers.

Step 5

Add another layer of graham crackers.

Step 6

Pour the rest of pudding mixture over.

Step 7

End with one more layer graham crackers.

Step 8

Pour icing (recipe below) over graham crackers and spread to cover.

Step 9

Refrigerate 24 hours before serving.

Step 10

Melt butter and chocolate in pan.

Step 11

Remove from heat; add remaining ingredients.

Step 12

Spread over top of torte.

Step 13

Refrigerate at least 24 hours before serving.