FILLING:

2 pkgs. French vanilla (instant pudding)
3 1/2 c. cold milk
1 (8 oz.) Cool Whip
1 box graham crackers (don't crush)

TOPPING:

2 tbsp. soft butter
2 sqs. unsweetened chocolate
3 tbsp. milk
2 tbsp. Karo light corn syrup
1 1/2 c. confectioners' sugar

Grease 9 x 13 inch pan with butter. Line with graham crackers. Mix pudding and milk for 3 minutes. Add Cool Whip. Fold in. Pour 1/2 of the mixture over crackers. Add another layer of crackers. Add remaining filling. Add another layer of crackers. Mix butter and melted chocolate together. Add remaining ingredients. Mix well and frost. Refrigerate several hours.