Mix pudding and milk together and let it sit in the refrigerator for at least 30 minutes to 1 hour.
Fold the whipped topping into the pudding mixture.
Butter a 9 x 13 x 2 inch pan. Layer whole graham crackers on bottom. Pour 1/2 mixture over graham crackers. Place another layer of graham crackers over mixture. Pour other 1/2 of mixture over this and add 1 more layer of graham crackers. Top with chocolate syrup until top is covered. You will not use the entire bottle of chocolate syrup and the amount can be adjusted according to taste. Refrigerate until ready to serve.