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Make frosting first so it has time to cool slightly. To make, melt chocolate and butter in a small saucepan on low heat; add syrup, vanilla, sugar and milk. Mix well.
Line a 9x13 ungreased baking pan with graham crackers. Mix dry instant pudding with milk in medium bowl at a medium speed of mixer (or you can use a whisk). Fold in Cool Whip. Spread half of the pudding mixture over crackers, covering evenly. Layer another layer of graham crackers over mixture. Spread other half of pudding mixture over graham cracker layer. Cover with a third layer of graham crackers. Pour warm chocolate frosting mixture over last layer of graham crackers, spreading evenly to cover. Refrigerate 2-3 hours or overnight.
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