2 (3 1/2 oz.) boxes French vanilla instant pudding
3 c. milk
1 (9 oz.) container Cool Whip
Graham crackers

Combine pudding mix and milk; mix well. Fold in Cool Whip and beat 2 minutes at medium speed. Butter a 9 x 13 inch pan. Place layer of whole graham crackers in pan. Spread half of pudding mixture over crackers. Put a second layer of crackers and remaining pudding mixture on top of that. Then a third layer of crackers. Top with chocolate topping.

CHOCOLATE TOPPING:

3 tbsp. butter
1 tbsp. vanilla
Dash of salt
1 tbsp. white syrup
2 squares unsweetened chocolate

Cook all together until melted. Add 1 1/2 cups of powdered sugar and 3 tablespoons of milk. Spread over cake. Refrigerate.