2 pkgs. vanilla instant pudding
2 c. milk
12 oz. Cool Whip
Graham crackers

FROSTING:

2 squares unsweetened chocolate, melted
2 tsp. butter, melted
1 1/2 c. powdered sugar
3 tbsp. milk
2 tbsp. light corn syrup

Mix pudding and milk until thick. Blend in Cool Whip. In a 9"x13" pan put one layer of graham crackers. Cover with half pudding mixture, another layer of graham crackers. Cover with remaining pudding mixture and top with layer of graham crackers. Frost and refrigerate overnight. FROSTING: Mix together chocolate, butter, powdered sugar, milk and corn syrup.