1 box graham crackers
2 (3 3/4 oz.) boxes instant French vanilla pudding mix
3 c. milk
9 oz. frozen whipped topping or 1 pt. heavy cream, whipped

TOPPING:

3 oz. unsweetened baking chocolate or 2 oz. liquid chocolate
3 tbsp. butter
3 tbsp. milk
1 tsp. vanilla
2 tbsp. corn syrup
1 1/2 c. confectioners' sugar

Line bottom of 13 x 9 x 2 inch baking dish with graham crackers. Beat pudding mix and milk until smooth; fold in whipped cream. Spread 1/2 of pudding mix over graham crackers. Place another layer of graham crackers over pudding. Top with remaining pudding; cover with layer of crackers.

Topping: Melt chocolate and butter over low heat. (No need to melt chocolate if using liquid type.) Beat remaining ingredients into chocolate until smooth. Frost top layer. Chill 24 hours before serving.