1 box graham cracker
2 sm. boxes instant French vanilla pudding
8 oz. Cool Whip
3 1/2 c. milk

Beat pudding mix and milk with mixer until thick. Stir in Cool Whip. Leave graham crackers whole and layer them on the bottom of a 9 x 13 x 2 inch pan. Add a layer of pudding mixture, crackers and pudding; end with crackers on top. Let stand in refrigerator for 2 hours. Top with the following:

TOPPING
2 pkg. co - co bake
2 tsp. vanilla
1 tsp. corn syrup
3 tbsp. milk
1 1/2 c. powdered sugar
3 tsp. butter, melted

Beat above ingredients with electric mixer. Cool and refrigerate for 24 hours.