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

TOPPING:

2 sq. unsweetened chocolate (melted)
3 tbsp. butter
2 tbsp. light corn syrup
1 tsp. vanilla
1 1/2 c. powdered sugar
3 tbsp. milk

Line 9x13 inch pan with whole graham crackers. Mix pudding with milk; fold in Cool Whip. Spread 1/2 mixture over crackers. Add another layer of crackers. Spread remaining pudding over crackers. Cover with another layer of crackers.

Mix topping ingredients to spreading consistency, if necessary, adding a little hot water. Spread over top layer of crackers. Refrigerate at least 10 hours before serving.