Preparation Steps

• In a bowl, whisk together the vanilla pudding mix and milk until smooth. Let it sit for a few minutes to thicken.
• Gently fold in the whipped topping into the pudding mixture.
• In a 9x13 inch dish, layer graham crackers to cover the bottom. Spread a layer of the pudding mixture over the crackers.
• Repeat the layers of graham crackers and pudding mixture until all ingredients are used, ending with a layer of pudding.
• In a microwave-safe bowl, combine the chocolate bar and butter. Microwave in 30-second intervals, stirring in between, until melted and smooth.
• Pour the melted chocolate mixture over the top layer of pudding and spread evenly.
• Refrigerate the cake for at least 4 hours, or preferably overnight, to allow the graham crackers to soften.
• Cut into squares and serve.