2 (3 3/4 oz.) pkg. instant French vanilla pudding
3 c. milk
Graham crackers
1 (9 oz.) whipped topping

GLAZE:

2 squares unsweetened chocolate
3 tbsp. corn syrup
3 tbsp. milk
1 tsp. vanilla
1 1/2 c. powdered sugar

Line bottom of 9x13 inch pan with whole graham crackers. Mix pudding with milk and beat with mixer on low speed about 2 minutes. Fold in whipped topping. Spread half of mixture over graham crackers. Put remainder of filling over second layer and top with a final layer of graham crackers.

Melt chocolate and butter in double boiler. Add corn syrup, milk, and vanilla and blend. Sift in powdered sugar and mix until of spreading consistency. Pour this glaze over top layer of graham crackers and spread. Refrigerate for 6 hours and serve.