HINT: Make dessert and refrigerate a day ahead of serving, so pudding sets.

FILLING:

1 box graham crackers
2 pkg. instant French vanilla pudding
1 (8 oz.) container Cool Whip

Grease bottom of 9x13 inch pan with soft butter. Line bottom with whole graham crackers, one layer. Make pudding as directed on box and mix with Cool Whip. Pour half of pudding mixture over crackers. Layer graham crackers over pudding. Pour remaining pudding over crackers. Layer graham crackers over pudding.

FROSTING:

2 oz. semi-sweet chocolate pieces, melted
2 tsp. white Karo syrup
1 tsp. vanilla
3 tbsp. butter
3 tbsp. milk
1 1/2 c. powdered sugar

Beat all ingredients with electric mixer until smooth. Spread over top of graham crackers. Serves 8-12. Very easy.