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

Grease 13"x9" pan. Layer bottom of pan with graham crackers (be sure there are no cracks). Whip pudding and milk together. Fold in Cool Whip. Pour 1/2 of pudding mixture over crackers. Add another layer of crackers. Pour rest of pudding on top. Add another layer of crackers. Pour icing (recipe below) over top layer of crackers. Refrigerate overnight.

ICING:

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

Mix all of the above together with a spoon until smooth.