Icing:
1 ½ oz. baking chocolate, unsweetened
1 Tbsp. margarine
1 Tbsp. shortening
1 ½ cups powdered sugar
3 Tbsp. hot water
¼ tsp. salt
¼ tsp. vanilla
Combine milk and pudding, beating 2 minutes. Let rest 5 minutes, then fold in whipped topping until well blended. Place a layer of graham crackers closely together in the bottom of a 9" x 13" pan. Spread ½ of pudding mixture over crackers. Place another layer of graham crackers over pudding mixture. Cover with remaining pudding. Top with a third layer of graham crackers. Chill. Make icing: Melt fats and chocolate in a saucepan. Cool slightly. Add remaining ingredients and beat until of spreading consistency. (This tends to be thin but will thicken as it is beaten). Frost torte. Chill 12 hours.
Note: Canned frosting can be substituted for the icing recipe. Freezes very well.
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