Graham crackers
2 pkgs. French vanilla instant pudding
3 c. milk
1 (8 oz.) tub Cool Whip

GLAZE:

1/3 c. chocolate chips (semi-sweet)
3 tbsp. butter
3 tbsp. milk
2 tbsp. white Karo syrup
1 tsp. vanilla
1 1/2 c. sifted 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 Cool Whip. Spread half of mixture over graham crackers, repeat, ending with crackers.

Melt chocolate chips and butter on low heat. Add syrup, milk and vanilla. Stir in powdered sugar. Mix or beat until smooth. Pour glaze over crackers and spread evenly. Refrigerate overnight or at least 6 hours before serving.