2 pkgs. French vanilla instant pudding
9 oz. Cool Whip
2 2/3 c. milk
1 pkg. unflavored gelatin
1 box graham crackers
2 pkgs. liquid unsweetened chocolate
1 tsp. corn syrup
1 tsp. vanilla
3 tbsp. butter
3/4 c. confectioners' sugar
3 tbsp. milk

Mix milk and gelatin; beat in pudding. Fold in Cool Whip. Mix in another bowl chocolate syrup, vanilla, butter, confectioners' sugar, and milk. Place graham crackers in bottom of 9 x 13 inch pan. Cover crackers with 1/2 pudding mixture. Place another layer of crackers on top of pudding; cover with remaining pudding. Add another layer of crackers and cover with frosting. Refrigerate at least 24 hours.