1 box graham crackers (some will be left over)
2 sm. pkgs. instant vanilla pudding
Milk to make the pudding
8 oz. thawed Cool Whip

Milk chocolate or dark frosting recipe follows.

This dessert must be made at least 24 hours ahead in order for it to be the proper consistency. Make up to 2 days ahead. Butter 9x13 inch pan. Line the bottom with whole graham cracker to cover entire pan. Mix the pudding with the milk according to package directions. Stir Cool Whip into pudding, mix thoroughly. Pour half of this mixture over graham cracker base then add a second layer of graham crackers, Add remaining pudding mixture then top with third and final layer of graham crackers. Spread with frosting and refrigerate 10 minutes or until ready to serve.

FROSTING:

2 oz. unsweetened chocolate
2 tsp. light corn syrup
2 tsp. vanilla (1 tsp. if making milk chocolate recipe)
3 tbsp. softened butter
1 1/2 c. confectioners sugar

Place all ingredients except sugar in top of double boiler and stir until melted. Beat in the confectioners sugar until smooth. Pour over third graham cracker layer. For milk chocolate frosting use melted semi sweet chocolate in place of unsweetened chocolate and beat all ingredients together in a mixing bowl without using double boiler. Spread over graham cracker dessert.