Line an UNGREASED 9″ x 13″ pan (I actually use the Tupperware 9″ x 13″ covered storage container) with:
whole graham crackers layed out to fit the pan/container
Mix together: 2 small packages instant vanilla pudding 3 c. cold milk Stir in: 8 oz. Cool Whip
Spread all of this over the graham crackers. Now place another layer of crackers on top of the pudding. Set aside.
Cook together over low/medium heat until thick: 2 squares baking chocolate 3 T. butter 2 T. corn syrup 3 T. milk 1 1/2 c. powdered sugar
Pour this over the top layer of crackers. Place into the refrigerator for at least 6 hours before serving. I do not cover it until the chocolate is firm so it doesn’t get stuck to the lid.
Please excuse my picture. It doesn’t match the recipe. I will eventually change it. I just need to get a good one to match!