2 pkg. instant French vanilla pudding
2 c. milk
1 box graham crackers
1 (9 oz.) container whipped topping

FROSTING:

1 square unsweetened chocolate
3 tbsp. butter
1 1/2 c. powdered sugar
1 tsp. vanilla
3 tbsp. milk

Butter a 9x13 inch cake pan. Place 12 graham crackers on bottom. Mix together milk, pudding and whipped topping. When thickened, smooth half on crackers. Place another 12 crackers on top. Add remaining mixture and another layer of crackers.

FROSTING: Melt chocolate over low heat. Add sugar, milk, and vanilla. Mix together until smooth. Pour frosting over the crackers and refrigerate. Best if made the night before.