22 1/2 rectangular graham crackers
2 (5 1/4 oz.) pkgs. French vanilla instant pudding mix
3 c. milk
9 oz. non-dairy whipped topping

Grease a 9 x 13 inch pan. Line it with about 7 1/2 whole graham crackers, breaking if necessary, but do not crush. Set aside. (You'll have crackers left over.)

In a bowl, beat the pudding mix with the milk. Fold in the non-dairy whipped topping. Pour half of the mixture on top of the crackers. Top with another layer of 7 1/2 crackers. Pour the remaining pudding mixture on top. Cover with a final layer of 7 1/2 crackers. Chill. Prepare the topping.

TOPPING:

2 oz. unsweetened liquid chocolate (or unsweetened sq., melted)
2 tbsp. butter, softened
2 tbsp. white Karo syrup
3 tsp. vanilla
1 1/2 c. powdered sugar
Water

In a large bowl, beat all the ingredients well, adding water a drop at a time if the mixture is too thick. Pour the mixture over the last layer of graham crackers. Refrigerate the dessert for about 1 hour. Serves 8 to 10.