Ingredients

Filling:

2 packages French vanilla instant pudding, 3 ounces each
3 cups milk
9 ounces Cool Whip, thawed
graham crackers

Topping:

2 sqaures bitter baking chocolate
3 tablespoons margarine
2 tablespoons corn syrup
1 teaspoon vanilla extract
1 ½ cups powdered sugar
3 tablespoons milk

Method

FILLILNG:
Beat pudding mix and milk. Fold in Cool whip. Layer bottom of pan with graham crackers, then top with 1/2 the filling mixture. Add another layer of graham crackers, then the rest of the filling mixture, and finally another layer of graham crackers.

TOPPING:
Melt chocolate and margarine. Remove from heat. Add corn syrup, vanilla, powdered sugar, and milk. Beat until smooth. Spread over top of cake immediately.

Refrigerate at least 10 hours!