6 oz. pkg. French vanilla instant pudding
9 oz. Cool Whip
1 lb. box graham crackers
2 oz. semi sweet chocolate
2 tsp. corn syrup
3 tbsp. milk
2 tbsp. butter
1 tsp. vanilla
1 1/2 powdered sugar

Butter a 9 x 13 inch pan. Line the bottom with whole graham crackers. Prepare pudding as directed on box and fold in the Cool Whip. Pour half mixture on grahams. Add another layer of grahams and then the rest of the pudding. Top with another layer of grahams and frost.

FROSTING: Melt chocolate, butter and corn syrup. Add vanilla, milk, and powdered sugar. Frost top layer of grahams. Chill for 6 hours.