2 pkgs. (sm.) instant vanilla pudding
3 c. milk
9 oz. Cool Whip
2 sq. unsweetened chocolate
3 tbsp. milk
2 tbsp. corn syrup
1 1/2 c. sifted confectioners' sugar
3 tbsp. butter
1 box graham crackers

Line a 9x13 pan with whole grahams. Mix pudding with 3 cups milk and beat on low for 3 minutes. Fold in Cool Whip. Spread half of mixture over grahams. Repeat and layer again - ending with grahams.

Melt chocolate and butter over low heat. Add syrup, 3 tablespoons milk and blend. Stir in sugar. Mix well to spreading consistency (add drop or two of hot water if too thick). Pour over top and spread. Refrigerate at least 6 hours.