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In a large mixing bowl, whisk together the milk, whipped topping, and pudding mix until well combined.
In a 9x13-inch baking dish, arrange a single layer of crackers on the bottom. (You may have to break a few crackers to cover the dish without overlapping them.)
Top with half of the pudding mixture. Arrange another layer of graham crackers over the pudding. Repeat with the remaining pudding and top with a final layer of graham crackers.
Cover and chill for 1 hour.
In a medium mixing bowl, add the chocolate.
In a small saucepan, scald the cream and butter over medium-high heat. Pour over the chocolate and let stand for 10 minutes.
Stir together until smooth. Pour over the top of the cake and spread it into an even layer.
Chill for a few hours or overnight, giving the graham crackers time to soften. Slice into squares to serve.