Graham crackers
2 sm. boxes instant vanilla pudding
2 3/4 c. milk
1 (9 oz.) Cool Whip

Line a 9 x 13 inch pan with graham crackers. Beat pudding and milk for 2 minutes. Fold in Cool Whip. Spread 1/2 filling over graham crackers. Place a second layer of graham crackers. Spread rest of filling and a third layer of crackers. Cover with chocolate glaze, drizzle over top. Refrigerate overnight, very important.

GLAZE:

1 (1 oz.) semi-sweet chocolate
1 tbsp. butter
1 c. powdered sugar
3 tbsp. hot tap water

Melt chocolate and butter. Add powdered sugar and water.