1 box graham crackers
2 pkg. instant French vanilla pudding
3 c. milk
9 oz. Cool Whip
2 oz. Baker's liquid chocolate
3 tbsp. soft butter, squeeze Parkay
2 tbsp. light Karo syrup
3 tbsp. milk
1 tsp. vanilla
1 1/2 c. powdered sugar

Use 9 x 13 inch pan. Butter bottom of pan. Line with graham crackers. Mix pudding, 3 cups milk and Cool Whip together. Pour half of mixture over crackers. Place another layer of crackers over mixture. Pour in remaining mixture and cover with graham crackers. Mix together remaining ingredients and pour over top. Refrigerate for 24-48 hours.