2 French vanilla instant pudding and pie mix
2 3/4 c. milk
8 oz. Cool Whip
Graham crackers
2 sq. dark chocolate
4 tsp. butter
1 1/2 c. powdered sugar
1 tsp. vanilla
2 tbsp. white Karo syrup or honey
2 tbsp. milk
1 tbsp. hot water

Mix instant pudding and pie mix with 2 3/4 cup milk. Add Cool Whip and mix well. Line a 9 x 13 inch cake pan with graham crackers. Top with half the pudding. Add another layer of graham crackers and top with rest of pudding. Add another layer of graham crackers and top with frosting.

FROSTING: Melt 2 squares dark chocolate and 4 teaspoons butter in saucepan. Take off heat and add 1 1/2 cups powdered sugar, 1 teaspoon vanilla, 2 tablespoons white Karo syrup OR honey, 2 tablespoons milk and 1 tablespoons hot water. Mix well and pour over top layer of graham crackers. Refrigerate 4 hours or overnight.