Mix pudding mix with milk using a whisk. Beat for about 2 minutes, by hand. Fold in Cool Whip, set aside. Layer a 13×9 baking dish with one layer of graham crackers. Top with half of the pudding mix. Lay half of the sliced strawberries on top of the pudding. Repeat the layers with grahams, remaining pudding and remaining strawberries. Top with one more layer of Grahams.
For the frosting, mix melted baking chocolate with corn syrup. Add vanilla, butter, powdered sugar and milk and whisk thoroughly until smooth. Spread over top layer of graham crackers.
Cover and refrigerate cake for 2 hours or overnight. ENJOY!