1 box plain graham crackers
2 regular size boxes French vanilla pudding
1 (12 oz.) tub Cool Whip
1 bar German sweet chocolate
6 tbsp. butter
2 tbsp. light Karo corn syrup
3 c. powdered sugar, sifted

Mix pudding by directions. Fold in Cool Whip. In a 9 x 13 inch Pyrex dish, layer graham crackers (1 layer), then add 1/2 pudding. Repeat ending with graham crackers on top.

TOPPING: Melt chocolate, butter, syrup and powdered sugar in a double boiler. Pour over mixture. Refrigerate 6 hours or overnight.