1 (1 lb.) box graham crackers
2 (3 3/4 oz.) boxes instant French vanilla pudding
3 1/2 c. milk
1 (8 or 9 oz.) Cool Whip

FROSTING:

2 (1 oz.) melted unsweetened chocolate squares
2 tsp. white corn syrup
2 tsp. vanilla
3 tbsp. soft butter
1 1/2 c. confectioners' sugar
3 tbsp. milk

Butter bottom of 9"x13" pan. Line it with whole graham crackers, mix pudding with the milk. Beat at medium speed for 2 minutes. Fold in Cool Whip. Pour 1/2 of the mixture over crackers, then place second layer of crackers over mixture. Pour remaining mixture over crackers; cover with third layer of crackers. Refrigerate 2 hours.

Combine all of the frosting ingredients until smooth and spread over refrigerated crackers. Refrigerate at least 24 hours.