1 box graham crackers
2 sm. pkgs. instant French vanilla pudding
1 lg. Cool Whip

Line bottom of 9 x 13 inch Pyrex dish with whole graham crackers. Prepare pudding as directed (use little less milk to make stiff). Add Cool Whip to pudding. Layer to make 3 layers of crackers and 2 layers of pudding. Let set in refrigerator uncovered for 2 days to let pudding soften graham crackers.

SAUCE:

Melt 2 sqs. unsweetened chocolate and 2 tbsp. butter
1 tsp. vanilla
1 tbsp. white Karo syrup
3 tbsp. milk
1 1/2 c. confectioners' sugar

Mix the above and spread on top of dessert.