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["Have ready a baking sheet or inverted metal baking pan at least 11x5"" that will fit in your freezer.", "Unwrap crackers.", "Place 4 whole crackers side by side, long sides touching, on baking sheet (you'll have a 10 1/4 x 4 3/4"" rectangle).", "Have ready a tall pitcher of warm water.", "Take ice cream from freezer; remove top and sides of box.", "Dip a long sharp knife into the pitcher, wipe dry and cut three 1/3"" thick slabs from one end of the brick.", "With a broad spatula, lift slabs and place in a single layer on arranged graham crackers, aligning corners and edges.", "Top with 4 crackers.", "Repeat until there are four layers each ice cream and graham crackers.", "Top with remaining 4 crackers.", "Press down gently but firmly.", "Using a small spatula, smooth ice cream on sides to even up the crackers.", "Immediately place torte (still on sheet) in freezer.", "Freeze at least 12 hours.", "Heat chocolate glaze ingredients in a small saucepan or in microwave until steaming hot, but not boiling.", "Let stand 1-2 minutes.", "Whisk until melted and smooth.", "Cool to room temperature.", "Line a rimmed pan that will fit in your freezer with foil.", "Set a wire cooling rack in pan.", "Lift frozen torte to rack.", "Pour glaze over torte, covering top, sides, and ends.", "Return to freezer until chocolate is firm.", "Loosen torte from rack with a broad metal spatula and transfer to a serving plate, or wrap and freeze up to one month.", "TO SERVE: Garnish torte with mint sprigs.", "Cut from an end in 1/2"" thick slices."]
