2 (3 oz.) instant French vanilla pudding
3 c. milk
1 box graham crackers
1 (8 oz.) container Cool Whip

TOPPING:

2 tbsp. butter
6 tbsp. cocoa
2 tsp. light corn syrup
1 tsp. vanilla
1 1/2 c. confectioners' sugar
3 tbsp. milk (or more, spread consistency)

Mix pudding and milk. Fold in Cool Whip. In 13 x 9 inch pan - single layer graham crackers on bottom. Pour 1/2 pudding mixture. Layer crackers. Remaining puddings. Finish with crackers.

Heat all ingredients for topping over low heat. Pour over top. Spread and refrigerate.