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

Line buttered 13 x 9 inch pan with whole graham crackers. Make pudding with 3 cups of milk. Mix with Cool Whip. Pour 1/2 of mixture over crackers. Add another layer of graham crackers, then remaining pudding over 2 layers of crackers. Place third layer of crackers. Top with Chocolate Icing.

CHOCOLATE ICING:

2 sq. Baker's melted chocolate
2 tsp. corn syrup
1 tsp. vanilla
3 tbsp. butter, softened
1 1/2 c. confectioners' sugar
3 tbsp. milk

Mix and spread over dessert. Refrigerate.