Line bottom of 13 inch cake pan with whole graham crackers (do not grease). Mix 2 (3 ounce) packages instant French vanilla pudding with ONLY 3 cups milk. Fold in 9 ounce Cool Whip. Spread half of pudding mixture on top of crackers. Add another layer of graham crackers and top with remaining half of pudding. Add third layer of graham crackers. Top with chocolate mixture.

CHOCOLATE MIXTURE:

2 sqs. Baker's chocolate or 2 premelted chocolate packets (Hershey or Nestle's)
3 tbsp. butter
3 tbsp. white Karo
1 tbsp. vanilla

Melt together over low heat. Add 1 1/2 cups 10X sugar. Add a few drops of boiling water until you have nice spreading consistency. Refrigerate at least overnight before serving.