2 sm. boxes French vanilla instant pudding mix
1 box graham crackers
9 oz. Cool Whip
3 c. milk
2 oz. unsweetened melted chocolate
2 tsp. light corn syrup
1 tsp. vanilla
3 tbsp. butter, softened
1 1/2 c. confectioners' sugar
3 tbsp. milk

Line a buttered 9 x 13 inch pan with whole graham crackers; make pudding with 3 cups milk (not 4) and mix in Cool Whip. Pour 1/2 of mixture over graham crackers in pan. Add another layer of graham crackers. Pour remaining mixture over graham crackers. Add a 3rd layer of graham crackers. Pour chocolate mixture over top and refrigerate overnight.

Chocolate Icing: 2 ounces unsweetened (melted) chocolate; add 2 teaspoon light corn syrup, 1 teaspoon vanilla, 3 tablespoons butter (soft), 1 1/2 cups confectioners' sugar, and 3 tablespoons milk. Spread icing over graham cracker layer smoothly. Dessert must be refrigerate at least overnight for a pastry texture.