1 box graham crackers
2 pkg. instant French vanilla pudding
1 (8 oz.) Cool Whip
3 c. milk

Mix pudding and milk for 2 minutes; fold in Cool Whip. Layer crackers and pudding starting and ending with crackers. Use a 9x13 inch pan. (You get about 3 layers.)

TOPPING:

2 oz. unsweetened baking chocolate, melted
1 1/2 c. confectioners sugar
2 tbsp. soft butter
2 tbsp. light Karo syrup
2 tbsp. milk
2 tsp. vanilla

Mix together all ingredients except melted chocolate. After mixing, add melted chocolate and stir well. Pour over cake. Refrigerate.