FILLING:

Graham crackers
2 boxes instant French vanilla pudding
3 c. milk
1 lg. container Cool Whip

ICING:

2 bags soft chocolate (Nestle's Choco Bake)
3 tbsp. soft butter
2 tbsp. white Karo syrup
1 1/2 c. powdered sugar
2 tbsp. milk

FOR THE FILLING: Butter and line a 9 x 13 inch pan with whole graham crackers. Mix 2 boxes of instant French vanilla pudding with 3 cups of milk. Beat 2 minutes and fold in large container of Cool Whip.

Spread 1/2 of mixture on graham crackers, then another layer of graham crackers and the remainder of the pudding mixture, then another layer of graham crackers.

ICING: Mix together 2 bags of soft chocolate with 3 tablespoons of soft butter, 2 tablespoons of white Karo syrup, 1 1/2 cups of powdered sugar, 2 tablespoons of milk. Beat well. Spread on graham crackers (top layer). Refrigerate overnight.