Graham crackers (whole to line 9x13 inch pan)
2 pkg. instant French vanilla pudding
3 c. milk
9 oz. Cool Whip

FROSTING:

2 tbsp. butter
2 pkg. unsweetened liquid chocolate
2 tbsp. syrup (corn syrup)
1 1/2 c. powdered sugar
3 tbsp. milk

Mix together and spread over last layer.

Line 9 x 13 inch pan with whole graham crackers. Mix 2 packages of French vanilla pudding and 3 cups of milk and 9 ounce Cool Whip. Spoon 1/2 filling over crackers. Add another layer of whole crackers. Cover with remaining half of filling. Add another layer of crackers. Frost and set for 24 hours.