2 pkgs. instant French vanilla pudding
3 1/4 c. milk
9 oz. Cool Whip
1 lb. box graham crackers
1 sq. unsweetened baking chocolate
3 tbsp. butter
1 tsp. white Karo syrup
2 tbsp. milk
2 tsp. vanilla
1 1/2 c. powdered sugar

Mix milk and pudding until pudding thickens. Let stand 5 minutes. Add Cool Whip.

Line bottom of 9x13 pan with graham crackers. Put 1/2 of pudding mixture on top, then another layer of crackers, then remaining pudding mix and top with crackers and frost.

To frost, melt the chocolate with the butter. Add while keeping hot, the syrup, 2 tablespoons milk, vanilla and powdered sugar. Spread on dessert. Chill overnight. Can be frozen.