CHOCOLATE SAUCE:

1 1/2 squares unsweetened chocolate
2/3 c. sugar
1/8 tsp. vanilla
1/2 stick butter
1 sm. can evaporated milk

PIE:

Graham crackers
2 sm. French vanilla instant pudding
3 c. cold milk
8 oz. Cool Whip

SAUCE:

Cook all ingredients for chocolate sauce for 5 minutes at medium heat. Stir constantly. Cool for 30 minutes.

PIE:

Line 13 by 9 by 2 pan with graham crackers. Mix 2 small packages French vanilla instant pudding and 3 cups cold milk. Mix until thick. Fold in 8 oz. tub of Cool Whip. Alternate filling and graham crackers, 4 layers crackers, 3 of filling. Pour on chocolate sauce. Chill for 24 hours.