1 box graham crackers
2 pkgs. instant French vanilla pudding
3 c. cold milk
8 oz. or 12 oz. container Cool Whip

CHOCOLATE TOPPING:

2 oz. unsweetened Baker's chocolate
3 tbsp. butter
1 tsp. vanilla
3 tbsp. milk
1 1/2 c. powdered sugar

Set out a 13x9 inch pan. Mix pudding and milk, beat with mixer until thick. Fold in Cool Whip. Layer graham crackers in bottom of pan, then layer of pudding mixture, then another of crackers, then another of pudding, then another of crackers. Spread chocolate topping over last layer of graham crackers. Cover with waxed paper and refrigerate overnight.

Chocolate Topping: Mix and heat in pan on low (or microwave) until chocolate is melted. Add 1 1/2 - 2 cups of powdered sugar. Mix well.