1 (1 lb.) box graham crackers

2 large packages instant French Vanilla pudding

3-1/2 cups milk

1 (8 oz.) container Cool Whip

 

Butter bottom of 9 x 13" pan.  Line with graham crackers.  Mix pudding with milk and beat 2 minutes.  Stir in Cool Whip.  Pour half on crackers; repeat process and top with a layer of graham crackers.  Cool in refrigerator; frost.

 

 

 

2 (1 oz.) pkgs. unsweetened liquid chocolate (or 2 squares unsweetened chocolate, melted)

1 tablespoon white corn syrup

2 teaspoons vanilla

3 tablespoons melted margarine or butter

1-1/2 cups powdered sugar

3 tablespoons milk, or enough to make soft enough to spread

 

Mix all ingredients together.  Stir until smooth.  Keep cake refrigerated.