Frosting:

• 2 oz. baking chocolate, melted
  2 oz. baking chocolate
• 2 tsp vanilla
  2 teaspoons vanilla
• 3 tablespoons margarine, softened
  3 tablespoons margarine
• 3 tablespoons milk
  3 tablespoons milk
• 2 teaspoons corn syrup
  2 teaspoons corn syrup
• 1-1/2 cup powdered sugar
  1-1/2 cups powdered sugar
• Grease bottom of 9x13 pan. Line with graham crackers. Lay flat. You may need to break some into smaller pieces to fit the bottom of the pan.
  1 lb. graham crackers
• Mix pudding with milk. Beat 1-2 minutes. Fold in whipped topping.
  2 3.5 oz packages Instant French vanilla pudding, 3 cups milk, 1 8 oz. whipped topping
• Pour 1/2 of pudding mixture over graham crackers. Place a second layer of graham crackers over the pudding mixture. Pour remaining pudding mixture over crackers. Top with a layer of graham crackers.
• Refrigerate 24 hours. Then frost.