Line a 9x13 inch pan with whole graham crackers.

Mix:

2 sm. pkgs. instant French vanilla pudding
3 c. milk

Fold in one 9 ounce carton of Cool Whip. Put half of pudding mixture on graham crackers. Add another layer of crackers, then remaining pudding, then to with a layer of crackers.

GLAZE:

2 oz. melted chocolate, unsweetened
3 tbsp. butter
3 tbsp. milk
2 tbsp. Karo syrup (clear)
1 tsp. vanilla
1 1/2 c. confectioners' sugar

Heat the above ingredients, but do not cook. Frost top layer of crackers. Cover and refrigerate 24 hours before serving.