2 pkgs. French vanilla instant pudding & pie filling
3 c. milk
Graham crackers
9 oz. Cool Whip
2 squares unsweetened chocolate
3 tbsp. butter
2 tbsp. corn syrup
1 tsp. vanilla
1 1/2 c. powdered sugar
3 tbsp. milk

Mix pudding and milk; then fold in Cool Whip. In a 9"x13" pan, layer graham crackers, 1/2 of pudding, graham crackers, other half of pudding and top with layer of graham crackers. Melt in saucepan: chocolate, butter and corn syrup. Add vanilla, powdered sugar and milk. Blend well. Pour over dessert and refrigerate 10 hours.