2 sm. boxes French vanilla instant pudding
1 lb. box graham crackers
9 oz. Cool Whip, thawed
3 c. milk
2 oz. unsweetened melted chocolate
2 tsp. light corn syrup
1 tsp. vanilla
3 tbsp. softened butter
1 1/2 c. confectioners' sugar
3 tbsp. milk

Line a buttered 9x13 pan with whole graham crackers.

Make pudding with 3 cups milk and mix in thawed Cool Whip. Pour 1/2 mixture over graham crackers in pan. Add another layer of graham crackers.

Pour remaining mixture over top. Add another layer of graham crackers. Spread chocolate topping over crackers. Must be refrigerated overnight.