1 box graham crackers

FILLING:

3 c. milk
2 boxes instant French vanilla pudding
1 (8 or 9 oz.) Cool Whip

Add milk to pudding, beat for 2 minutes or until thick. Fold in Cool Whip. Line bottom of a 9x9x2 inch pan with crushed crackers. Pour in 1/2 of the filling over crackers. Then repeat that procedure for the second layer. Then top it with 1 layer of crackers and chocolate topping.

TOPPING:

1/4 c. cocoa
3 tbsp. butter
2 tbsp. corn syrup
2 tbsp. milk
1 tsp. vanilla
1 1/2 c. powdered sugar

Melt chocolate and butter over low heat. Blend in milk, syrup and vanilla. Stir in powdered sugar.

Refrigerate this dessert for at least 6 hours. Serves approximately 12.