1 sm. box graham crackers
2 pkgs. french vanilla instant pudding
1 (9 oz.) Cool Whip
3 1/2 c. milk

FROSTING:

2 pkgs. liquid bitter chocolate
2 tsp. white corn syrup
1 tsp. vanilla
3 tbsp. butter
3 tbsp. milk
1 1/2 c. powdered sugar

Grease 9x13 pan and layer crackers combine pudding and milk beat according to directions. Fold in Cool Whip pour 1/2 mixture over crackers, relayer top with crackers and frost. Refrigerate 2 days before serving.