1/2 box (8 oz.) graham crackers
2 (3.4 oz.) pkgs. instant vanilla pudding
3 1/2 c. milk
1 (8 oz.) carton frozen whipped topping, thawed
2 (1 oz.) sq. semi-sweet chocolate
2 tbsp. butter
1 tsp. light corn syrup
3 tbsp. milk
1 tsp. vanilla
1 1/2 c. confectioners sugar

Cover the bottom of a 13x9 baking pan with whole graham crackers; set aside. Combine pudding mixes and milk; fold into whipped topping. Spread over graham crackers. Top with another layer of crackers.

In a saucepan melt chocolate and butter. Remove form heat and add remaining ingredients. Spread over top of graham cracker layer. Cover and refrigerate. Dessert is best made 2-3 days ahead of time. Yield: 12-15 servings.