1 box graham crackers
2 sm. pkg. instant French vanilla pudding
9 oz. Cool Whip
3 c. milk

TOPPING:

2 oz. liquid chocolate
2 tbsp. white Karo syrup
1 1/2 c. confectioners' sugar
3 tbsp. milk
3 tsp. vanilla
3 tbsp. soft butter

Grease a 13 x 9 inch pan with butter. Line with layer of graham crackers. Beat 2 packages pudding with milk. Add Cool Whip and stir until well mixed. Pour half the pudding mix into pan. Add another layer of crackers. Pour the remaining pudding mixture into pan. Top with layer of crackers. Combine topping ingredients and pour over top layer of crackers. Must chill overnight. Makes 14 servings.