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

ICING:

1 1/2 c. confectioners' sugar
1 tbsp. white Karo syrup
3 tbsp. butter
2 oz. unsweetened chocolate
3 tbsp. milk

You will need a 13 x 9 inch pan. Mix both packages of pudding together with 3 cups of milk only. Set this aside while you make the icing. The pudding should be thick. Melt the chocolate and butter together. Add the Karo syrup, milk and confectioners' sugar. Stir until smooth. Set this aside while you layer the cake. At this time, add the Cool Whip to the pudding, mix until combined.

Start with a layer of graham crackers to cover the bottom of pan. Put half of the mixture on top of graham crackers and top the pudding with another layer of graham crackers. Place the remaining pudding on crackers and make the top layer of graham crackers. Pour your icing over this top layer of graham crackers and place in the refrigerator for at least 2 hours to soften crackers.