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Ingredients:
1 lb. box Keebler Club crackers
2 - 3 oz. packages instant French Vanilla pudding
2 pints whipping cream, whipped
3 cups milk

With an electric mixer, beat the pudding with milk medium speed for 2 minutes. Gently, with a wooden spoon, fold in the whipped cream. Butter the bottom of a 9" x 13" pan. Line the bottom of the pan with a layer of crackers, then alternate layers of pudding and crackers, ending with crackers. Top with frosting and refrigerate overnight.

Frosting:
3 oz. unsweetened dark chocolate, melted
3 Tbsp light corn syrup
3 Tbsp milk
1/2 tsp vanilla extract
2 cups powdered sugar

Beat all ingredients until smooth. Spread over cake. Refrigerate 24 hours.