1 lb. graham crackers
2 pkg. instant French vanilla pudding
3 c. milk
8 oz. Cool Whip

TOPPING:

3 sq. unsweetened chocolate
3 tbsp. butter
2 tsp. light corn syrup
1 tsp. vanilla
3 tbsp. water
1 1/2 c. powdered sugar

Put layer of graham crackers, not crumbs, in 9 x 13 pan. Beat pudding with milk. Fold in Cool Whip. Spread part of pudding mixture over crackers. Alternate crackers and pudding, ending with crackers on top. Use most of box of crackers.

Topping: Melt chocolate with butter; add rest of topping ingredients; mix well. Spread on top of cracker top layer. Refrigerate at least overnight. The longer the better.