1 box graham crackers
2 (3 1/2 oz.) pkg. instant pudding
3 c. plus 3 tbsp. cold milk, divided
8 oz. dessert topping
3 (1 oz.) tbsp. sq. unsweetened chocolate, melted
3 tbsp. butter, softened
2 tsp. white corn syrup
2 tsp. vanilla
1 1/2 c. confectioners sugar

Butter a 9 x 13 pan and line bottom with graham crackers. In a large bowl combine pudding mix and 3 cups cold milk. Beat 2 minutes on medium speed. Fold in whipped topping. Pour 1/2 of pudding mix over crackers, spread evenly. Top with another layer of crackers, then spread more pudding. Top with third layer of crackers. In medium bowl mix melted chocolate with butter, corn syrup, vanilla, and 3 tablespoons milk. Stir in confectioners sugar and beat until smooth. Spread over top layer of cake. Cover and refrigerate at least 24 hours.