2 (3 oz.) pkgs. instant French vanilla pudding
3 c. cold milk
9 oz. carton Cool Whip
12 graham crackers

Mix pudding and milk; fold in Cool Whip. Line 9 x 13 inch pan with single layer of crackers. Spread with 1/2 of pudding, cover with second layer of crackers then remaining 1/2 of pudding. Add another layer of crackers and cover with frosting and refrigerate at least 10 hours.

FROSTING:

2 semi-sweet chocolate bars
3 tbsp. butter
1 1/2 c. sifted powdered sugar
2 tbsp. corn syrup
1 tbsp. vanilla
3 tbsp. milk