2 pkg. (small) instant French Vanilla pudding
3 c. milk
1 container (8 or 12 oz.) Cool Whip, thawed
Whole graham cracker

Mix milk with pudding and let the pudding thicken. Fold in Cool Whip. Line the bottom of 9 x 13 inch pan whit whole graham crackers; spread half the filling onto the crackers; put on another layer of crackers; then spread the remainder of the filling; and finally, end with another layer of crackers.

Topping:2 sq. baking chocolate, melted with 6 tbsp. butter OR6 tbsp. cocoa combined with 1 stick butter, melted:

Add to chocolate mixture and mix well:

2 tbsp. Karo light corn syrup
1 tsp. vanilla
1 1/2 c. confectioners sugar
3 tbsp. milk

Pour this topping over the top layer of graham crackers. Refrigerate at least 10 hours -- overnight is better.