1 box graham crackers
2 pkg. (sm.) French vanilla instant pudding
3 c. milk
1 lg. container Cool Whip

FROSTING:

2 sq. unsweetened chocolate
2 tbsp. butter
1 tbsp. light corn syrup
1 1/2 c. powdered sugar, sifted
3-4 tbsp. milk

Beat pudding with 3 cups milk. Fold in Cool Whip, set aside. Line 9 x 13 inch pan with graham crackers. Alternate graham crackers and filling, beginning and ending with crackers.

Frosting: Melt unsweetened chocolate with butter and corn syrup; mix well. Add powdered sugar and milk. Spread over graham cracker mixture; refrigerate overnight. Serves 12.