1 box graham crackers
2 (3 oz.) Jello instant French vanilla pudding
3 1/2 c. cold milk
1 (8 oz.) Cool Whip

TOPPING:

6 tbsp. butter
4 oz. unsweetened chocolate
4 tbsp. white Karo syrup
2 tbsp. vanilla
6 tbsp. milk
3 c. powdered sugar

Grease 13 x 9 inch pan. Line bottom with a layer of graham crackers. make pudding with milk. Blend in Cool Whip. Put 1/2 mixture on top of crackers. Place second layer of crackers on top of pudding. Put last 1/2 of pudding on crackers. Cover with third layer of graham crackers.

TOPPING: Melt butter and cocoa; remove from heat and add syrup, vanilla, milk, and powdered sugar. Spread over crackers and refrigerate overnight.