1 box graham crackers
2 sm. pkgs. instant French vanilla pudding
1 med. Cool Whip

ICING:

2 tbsp. cocoa
4 tbsp. milk
3 1/2 tbsp. butter
1 tbsp. light Karo syrup
2 c. powdered sugar

Spread 1 layer of graham crackers in 9 x 13 inch pan. Mix pudding to package directions and fold in Cool Whip. Pour half of the pudding mixture on crackers. Make another layer of crackers and pudding. Spread another layer of crackers and refrigerate 2 hours. Mix all icing ingredients except powdered sugar. Melt over low heat until bubbly. Mix in the 2 cups powdered sugar until smooth. Icing will be runny. Pour over top of crackers. Return to refrigerator to set icing. After cooled, cover. Prepare a day in advance for best results.