2 boxes instant French vanilla pudding
2 c. milk
1 (9 oz.) tub Cool Whip
1 box graham crackers

ICING:

2 sq. baking semi-sweet chocolate
2 tsp. white Karo syrup
1 1/2 c. powdered sugar
3 tbsp. milk
1 tsp. vanilla

Line bottom of 9 x 13 inch baking pan with graham crackers, whole, not crushed. Mix puddings on low speed of mixer with the 2 cups milk, until thick. Fold in the Cool Whip. Spread 1/2 of pudding over the layer of graham crackers. Add another layer of crackers. Pour in the rest of the pudding and spread. Top this with another layer of graham crackers.

Frost with: Melt the 2 squares of chocolate over low heat, adding 2 teaspoons white syrup. When melted, add the powdered sugar, and the 3 tablespoons milk and vanilla. (You may need to add a tiny bit more milk to make it a spreading consistency.) Spread over top. Refrigerate for at least 1 hour before serving.