2 pkg. French vanilla pudding
3 c. milk
1 (8 oz.) container Cool Whip
Graham crackers

MAKE THE NIGHT BEFORE. Blend pudding with milk. Stir in Cool Whip. Line a 9x13 inch pan with graham crackers. Pour half of pudding on crackers. Add another layer of crackers, the remaining pudding and top with another layer of crackers. Refrigerate.

CHOCOLATE ICING:

2 squares Baker's chocolate, melted
1 tbsp. white Karo syrup
1 tsp. vanilla
3 tbsp. butter, melted
1 1/2 c. powdered sugar
3 tbsp. milk

Pour on top.