3 layers graham crackers, not crumbs, in 13"x9" pan.
3 sm. boxes instant French vanilla pudding
3 c. milk
8 oz. container Cool Whip

Mix milk, pudding mix and Cool Whip. Put 1/2 pudding mixture over one layer of crackers. Add another layer of crackers, then the rest of the pudding mixture and top with the third layer of crackers.

TOPPING:

2 tbsp. melted butter
2 tbsp. white corn syrup
3 tbsp. milk
1 tsp. vanilla
1 1/2 c. confectioners' sugar
1 square unsweetened chocolate, melted

Mix together and spread on top layer of crackers. Refrigerate 24 hours to soften graham crackers.