2 pkgs. instant French vanilla pudding
1 lb. box graham crackers
9 oz. Cool Whip

Butter a 13"x9" pan. Place 1/3 of the graham crackers on bottom. Mix pudding as directed on box. Add Cool Whip. Mix well. Pour over the crackers 1/2 of the pudding. Make another layer of crackers and top with remaining pudding. Top with the remaining 1/3 of the crackers.

Top with the following frosting: 2 tbsp. butter, melted 2 tsp. corn syrup 1 tsp. vanilla 1/2 c. powdered sugar 3 tbsp. milk

Melt and mix butter and chocolate. Add corn syrup and vanilla. Blend in powdered sugar and milk. If frosting is too stiff to spread, add a tad of water.