CAKE:

1 box graham crackers
2 (3 oz.) pkgs. instant vanilla pudding
3 c. milk
1 (8 oz.) pkg. Cool Whip

FROSTING:

2 sq. unsweetened chocolate, melted
3 tbsp. milk
2 tsp. vanilla
2 tbsp. light corn syrup
1 1/2 c. powdered sugar

Grease bottom and sides of a 9x13 inch pan. Line bottom of pan with whole graham crackers. Beat pudding and milk together. Let stand at room temperature until thickened. Fold in Cool Whip.

Pour half of the pudding mixture over crackers. Add another layer of graham crackers. Pour the rest of pudding mixture over this. Top with another layer of graham crackers.

Frosting: Mix together chocolate, milk, vanilla, corn syrup and sugar until smooth. Pour over cake. Refrigerate overnight. Serves 10-12.