1 package graham crackers
3 1/2 cups milk
2 (4 oz) packages vanilla instant pudding mix
8 oz Cool Whip
2 oz (squares) unsweetened baking chocolate
1 tsp. pure vanilla
1 1/2 cups confectioners' sugar
3 tbsp. butter
2 tbsp. milk

Line the bottom of a 9x13-inch baking pan with a layer of graham crackers.

Beat milk and pudding mixture together until thickened (use only instant pudding that doesn't require cooking). Spread half of the pudding over the crackers; sprinkle with a layer of crackers and spread another layer of pudding, then a final layer of crackers.

In a saucepan, melt chocolate with corn syrup, confectioners' sugar, butter and milk, stirring constantly. Pour the melted chocolate over the top layer of graham crackers.

Refrigerate for 24-48 hours (better after 2 days).

Makes about 10 servings.

Submitted by: CM