1 box graham crackers
2 boxes instant pudding mix, vanilla or banana cream
3 1/2 c. milk
1 (8 oz.) container of whipped topping

TOPPING:

2 (1 oz. sq.) unsweetened chocolate
2 tsp. corn syrup, light
2 tsp. vanilla
3 tbsp. soft butter
1 1/2 c. sifted confectioners sugar
2 or 3 tbsp. milk

Mix pudding and milk together, then blend whipped topping. Set aside.

In a 9 x 13 inch cake pan, cover bottom with graham crackers (whole). Spread pudding mixture over this, spread evenly. Layer more graham crackers over pudding.

In pan or double boiler, over low heat combine chocolate, corn syrup, vanilla and butter. Heat stirring constantly until chocolate has melted, and mixture is well blended. Then add confectioners sugar and milk and blend until smooth. Pour slightly cooled mixture over the top of graham crackers, spread smoothly and refrigerate. When cool, cut in squares and serve.