Graham crackers
2 pkg. French vanilla instant pudding
3 1/2 c. milk
9 oz. Cool Whip

GLAZE:

6 tbsp. butter
4 tbsp. cocoa
3 c. powdered sugar
4 tsp. corn syrup
4 tsp. vanilla
6 tbsp. milk

Line graham crackers on bottom of 9 x 13 cake pan. Mix pudding, 3 1/2 cup of milk, and Cool Whip. Spread some of mixture on top of the graham cracker layer then add another layer of crackers. Do another layer of the mixture and add the final layer of crackers. Next prepare the glaze. Melt butter, add cocoa, mix well. Remove from heat and add the rest of the ingredients. Mix well, then spread on top. Refrigerate 24 hours, then enjoy!