FILLING:

1 (6 oz.) pkg. instant French vanilla pudding
3 c. milk
1 (8 oz.) pkg. Cool Whip
1 (1 lb.) box graham crackers

FROSTING:

2 squares unsweetened chocolate, melted
2 tsp. white Karo syrup
1 tsp. vanilla
3 tbsp. butter, melted
1 1/2 c. powdered sugar, sifted
3 tbsp. milk

Prepare pudding as directed. Blend in Cool Whip. Place a layer of graham crackers on bottom of 9"x13" Pyrex dish. Pour half the pudding mixture over crackers. Cover with another layer of crackers. Pour remaining pudding mixture over crackers. Cover with a third layer of crackers.

Prepare frosting by beating melted chocolate, syrup, vanilla and melted butter. Gradually add the powdered sugar alternately with milk. When smooth, spread over top layer of crackers. Refrigerate overnight.