1 lb. whole graham crackers
1 (8 oz.) pkg. French vanilla instant pudding mix
3 c. milk
1 (8 oz.) carton frozen whipped topping, thawed
2 oz. unsweetened liquid chocolate
3 tbsp. butter
2 tbsp. milk
1 tsp. vanilla
1 1/2 c. confectioners' sugar

Prepare 24 hours before serving. Grease 9x13x2 inch pan. Layer 1/3 of crackers in bottom of prepared pan. Beat together instant pudding mix and 3 cups milk. Fold in whipped topping. Spread half over crackers. Repeat layers, ending with crackers.

FROSTING:

Blend together liquid chocolate, 3 tablespoons butter, 2 tablespoons milk, 1 teaspoon vanilla, and confectioners' sugar. Keep refrigerated.