Graham crackers
2 sm. boxes instant French vanilla pudding
3 c. milk
1 pt. whipping cream, whipped or 9 oz. frozen whipped topping, thawed

TOPPING:

2 oz. unsweetened chocolate, melted
3 tbsp. melted butter
3 tbsp. milk
1 tsp. vanilla
2 tbsp. corn syrup
1 1/2 c. powdered sugar

Line bottom of 13"x9" pan with whole graham crackers. Beat pudding mix and milk until smooth; fold in whipped cream. Spread 1/2 of pudding mixture over graham crackers. Place another layer of graham crackers over pudding. Top with remaining pudding and cover with layer of graham crackers. Combine topping ingredients and beat until smooth. Spread over the top. Chill 24 hours or more before serving.