1 box graham crackers
2 boxes instant vanilla pudding
1 (8 oz.) Cool Whip
1 tsp. vanilla
3 1/2 c. milk

ICING:

1 (6 oz.) chocolate chips
2 tbsp. white corn syrup
1 tsp. vanilla
2 tbsp. butter
3 tbsp. milk
1 1/2 c. powdered sugar

Butter pan. Layer whole graham cracker in 13"x9"x2" pan. Mix pudding and milk together. Fold in vanilla and Cool Whip. Pour 1/2 mixture over graham crackers, then another layer of graham crackers. Refrigerate for 2 hours, then ice.

ICING: Mix icing ingredients together and heat until all is melted. Do not boil. Pour over graham crackers and spread. Keep refrigerate.