1 box graham crackers
2 (3 oz.) pkg. French vanilla instant pudding
4 c. milk
8 oz. Cool Whip

ICING:

2 squares chocolate
3 tbsp. butter
2 tsp. white Karo syrup
1 tsp. vanilla
3 tbsp. milk
1 1/2 c. powdered sugar

Mix pudding with milk according to package directions. Fold in Cool Whip. Layer as follows in a 9x13 inch pan: graham crackers, pudding, graham crackers, pudding, graham crackers. Spread icing over the last layer of graham crackers and chill. This is even better the second day, so you can make it a day ahead.

To make icing, melt the chocolate and butter. Add remaining ingredients. The 1 1/2 cups of powdered sugar is an approximate amount. Add until the icing is a good consistency to pour.