1 box graham crackers
2 pkg. French vanilla instant pudding
1 (9 oz.) Cool Whip
3 c. milk
Butter

Make ahead 24 hours and refrigerate.

Butter a 9 x 13 inch pan and line it with whole graham crackers. Beat 3 cups of milk into 2 packages of French vanilla pudding. Beat 3 minutes on electric mixer.

Fold Cool Whip into mixture and divide in half. Spread half onto crust. Place another layer of crackers on top. Spread remainder of mixture on crackers. Then more crackers. Spread chocolate sauce on top and refrigerate for 24 hours.

SAUCE:

2 sq. unsweetened Bakers chocolate, melted
1 tsp. vanilla
1 1/2 c. powdered sugar
2 tsp. white corn syrup
Milk

Mix all together. Add milk as needed so the sauce will be thinner than a frosting. When serving, remove from refrigerator and serve at once.