1 lb. graham crackers
2 sm. pkg. instant French vanilla pudding
3 1/2 c. milk
1 (3 oz.) Cool Whip

Spray bottom of 13 x 9 inch pan well. Line with crackers, tightly. Blend pudding and milk for 2 minutes. Fold in Cool Whip. Pour 1/2 mixture over crackers. Add another layer of crackers. Pour rest of pudding mix. Finish with a layer of crackers. Chill for at least 2 hours.

FROSTING:

2 pkg. premelted bitter baking chocolate
3 tbsp. milk
3 tbsp. soft butter
2 tsp. vanilla
2 tsp. white Karo syrup
1 1/2 c. powdered sugar

Blend until smooth. Frost. Chill for at least 24 hours. Keep in refrigerator.