1 lb. box graham crackers
2 sm. pkgs. French vanilla pudding
3 c. milk
8 oz. Cool Whip

FROSTING:

2 squares Bakers Chocolate, melted
2 tsp. white corn syrup
2 tsp. vanilla
1-1/2 c. powdered sugar
3 tbsp. milk

Line bottom of 9 x 13 inch buttered pan with graham crackers. Mix pudding and milk at medium speed for 2 minutes. Blend in Cool Whip. Pour half of the mixture over the crackers. Place a second layer of crackers over pudding mixture. Pour remaining pudding mixture over crackers. Cover with another layer of crackers. Refrigerate 2 hours. Beat frosting ingredients together and spread over cake. Refrigerate at least 24 hours before serving.