2 pkg. instant French vanilla pudding
3 c. milk
18 oz. Cool Whip
graham crackers
2 sq. baking chocolate
3 tbsp. butter
2 tbsp. corn syrup
1 tsp. vanilla
1 1/2 c. powdered sugar

Mix pudding and milk together. Fold in Cool Whip. Place a single layer of whole graham crackers in bottom of 9 x 13-inch pan. Cover with one-half of the pudding mixture. Place another layer of graham crackers and cover with rest of pudding. Place another layer of crackers on pudding. Melt butter and chocolate together; remove from burner. Add corn syrup, vanilla, powdered sugar and 3 tablespoons milk. Mix and pour over last graham cracker layer. Refrigerate overnight.