1 box graham crackers
2 sm. boxes French vanilla instant pudding
3 1/2 c. milk
1 (9 oz.) box Cool Whip

Icing
2 pkg. Nestle Choco Bake
2 tsp. white Karo
2 tsp. vanilla
2 tbsp. soft butter
1 1/2 c. Confectioners' sugar
3 tbsp. milk

Butter a 9 x 13" pan. Line bottom with graham crackers. Mix pudding with the 3 1/2 cups milk and beat at medium speed for two minutes. Blend in the Cool Whip. Pour 1/2 the pudding mixture over the crackers then add another layer of crackers, then another layer of pudding. Top with another layer of crackers. Chill for two hours before icing.

ICING:

Beat the Choco Bake, Karo syrup, vanilla, butter, sugar, and 3 tablespoons milk. Beat until smooth and spread it over cake. Refrigerate for 24 hours.