For the Cake:
▢1 box honey graham crackers 14.4 ounce
▢2 packages instant french vanilla pudding 3.4 ounce each
▢2½ cups milk
▢12 ounce cool whip thawed
For the Frosting:
▢2 ounce unsweetened baking chocolate
▢2 teaspoons corn syrup
▢1 teaspoon vanilla
▢3 Tablespoons butter
▢1½ cups powdered sugar
▢3 Tablespoons milk

Instructions
Mix pudding with milk in a medium size bowl. Fold in thawed cool whip.
Layer in a 13×9 dish: graham crackers, pudding, graham crackers, pudding, graham crackers.
For the homemade frosting, mix the baking chocolate with corn syrup in a double boiler over medium heat. Stir until smooth. Add vanilla, butter, milk and powdered sugar. Mix until thoroughly combined.
Frost the top layer of graham crackers. Cover and refrigerate 8 hours until serving.
Notes
You can swap out homemade frosting for one can of milk chocolate frosting. Remove lid and foil cover. Microwave 20 seconds, stir, and spread over graham crackers.
If you can’t find french vanilla pudding mix, swap it out for instant vanilla pudding mix.