Graham crackers
2 sm. pkgs. French vanilla instant pudding
3 c. milk
Cool Whip
2 sq. bitter chocolate
3 tbsp. butter
3 tbsp. milk
1 1/2 c. powdered sugar
1 tsp. vanilla
1 tbsp. Karo white syrup

Line a 13 x 9 inch pan with graham crackers (not crumbs). Mix milk and pudding, then add Cool Whip. Spread half of mixture over crackers. Cover with another layer of crackers. Spread with rest of the pudding. Cover with more crackers.

Heat chocolate, butter and milk until chocolate is melted. Remove from heat and add powdered sugar, vanilla and syrup. Stir to thoroughly combine. Spread over crackers. Let set overnight in refrigerator.