1 box honey graham crackers (whole)
3 1/2 c. milk
2 (3 oz.) pkg. or 1 (6 oz.) pkg. of French vanilla instant pudding
1 (9 oz.) container Cool Whip
Chocolate Frosting

In well greased 13 x 9 inch pan, place a layer of graham crackers. Mix milk and instant pudding well. Fold in Cool Whip. Spread 1/2 of mixture over graham crackers.

Place second layer of graham crackers and cover with pudding mixture and then top with another layer of graham crackers. Cover with your favorite chocolate icing. Refrigerate 8 hours. Serves 12 to 16.

CHOCOLATE FROSTING:

2 sqs. of Bakers' chocolate (melted)
3 tbsp. milk
2 tbsp. butter
1 tsp. vanilla
2 tsp. corn syrup
1 1/2 c. 10x sugar

Mix all ingredients together.