9 oz. Cool Whip
3 oz. French vanilla instant pudding mix
18 graham crackers
3 c. milk

TOPPING:

3 tbsp. milk
2 oz. Baker's chocolate
2 tbsp. white corn syrup
3 tbsp. butter
1 1/2 c. powdered sugar
1 tsp. vanilla

Mix pudding with the milk for 2 minutes. Thoroughly blend in Cool Whip. Line 9 x 13 inch buttered pan with whole graham crackers. Pour 1/2 pudding over the graham crackers, another layer of crackers and pour remaining pudding over second layer of crackers. Add one more layer of graham crackers. Ice the top with the following topping.

Melt chocolate, corn syrup and butter. Blend in powdered sugar, vanilla and milk. Ice cake and chill for 12 hours. Serves 10 to 12 people.