French Creme Squares

Mix instant pudding and pie mix with 2 3/4 cup milk. Add Cool Whip and mix well. Line a 9 x 13 inch cake pan with graham crackers. Top with half the pudding. Add another layer of graham crackers and top with rest of pudding. Add another layer of graham crackers and top with frosting.

FROSTING: Melt 2 squares dark chocolate and 4 teaspoons butter in saucepan. Take off heat and add 1 1/2 cups powdered sugar, 1 teaspoon vanilla, 2 tablespoons white Karo syrup OR honey, 2 tablespoons milk and 1 tablespoons hot water. Mix well and pour over top layer of graham crackers. Refrigerate 4 hours or overnight.