2 (3 3/4 oz.) pkgs. instant French vanilla pudding
3 c. milk
1 (8 oz.) carton Cool Whip
1 box graham crackers
2 sq. unsweetened baking chocolate
3 tbsp. butter
2 tbsp. white corn syrup
1 tsp. vanilla
1 1/2 c. confectioners' sugar
3 tbsp. milk

Butter 9x13 pan. Line pan with whole graham crackers.

Mix 3 cups milk and pudding. Beat 2 minutes. Add Cool Whip. Pour 1/2 mixture over graham crackers. Cover pudding with another layer graham crackers. Pour remaining pudding over crackers. Cover with last layer of graham crackers. Refrigerate 2 1/2 hours.

Frost with mixture: Melt 3 tablespoons butter with chocolate. Add 3 tablespoons milk, confectioners' sugar, vanilla and corn syrup. Beat until smooth. Pour mixture over chilled pudding mixture. Refrigerate 24 hours.