1 lb. graham crackers, do not crush
3 1/2 c. milk
2 (3 1/2 oz.) pkg. instant French vanilla pudding
1 (8 oz.) Cool Whip
1 oz. unsweetened chocolate
3 tbsp. butter
2 tbsp. white Karo syrup
2 tbsp. vanilla
1 1/2 c. powdered sugar
3 tbsp. milk

Place crackers on bottom of buttered 9x13 inch pan; one layer. Beat milk and pudding 2 minutes, fold in Cool Whip. Pour half of pudding mixture over crackers, add another layer of crackers and the rest of pudding and a third layer of crackers. Let stand in refrigerator 2 hours. Then frost.

FROSTING:

Melt chocolate with butter. Remove from heat, add syrup, vanilla, powdered sugar and milk. Spread over dessert and refrigerator for 24 hours.