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

TOPPING:

2 tubes Nestle's Choco-Bake (unsweetened)
2 tsp. liquid corn syrup
2 tsp. vanilla
3 tbsp. butter
1 1/2 c. powdered sugar
3 tbsp. milk

Grease a 9x13 pan with butter. Divide the graham crackers into 3 parts. Line the pan with a layer of graham crackers.

Beat the pudding with the milk and fold in Cool Whip. Layer 1/2 of the mixture onto the graham crackers.

Next, add another layer of graham crackers and then the rest of the pudding. Top with a final layer of graham crackers.

Mix the topping ingredients together and spread on last layer of graham crackers. Refrigerate 24 hours. Serves 12.