Graham crackers
8 oz. Cool Whip
2 sm. French vanilla instant pudding
2 sqs. semi-sweet chocolate
3 tbsp. butter
2 tbsp. white Karo syrup
1 1/2 c. powdered sugar
2 tsp. vanilla
2-3 tbsp. milk

Line 9 x 13 inch pan with whole graham crackers. Mix 2 packages instant French vanilla pudding, 3 cups milk and 1 teaspoon vanilla. Beat until it starts to thicken. Fold in 8 ounces Cool Whip. Spread 1/2 pudding mixture over crackers. Place another layer of crackers over pudding. Then spread the rest of the pudding over crackers. Add another layer of crackers over the pudding.

Melt 2 squares semi-sweet chocolate, 3 tablespoons butter, 2 tablespoons white Karo syrup. Add 1 1/2 cups powdered sugar, 1 teaspoon vanilla and 2-3 tablespoons milk. Mix well and spread over last layer of graham crackers. Cover. Chill at least 24 hours before serving.