1 box graham crackers
2 boxes vanilla instant pudding, sm. size
1 (16 oz.) Cool Whip

ICING:

6 tsp. cocoa
2 tbsp. Karo syrup
1 c. powdered sugar
1 tsp. vanilla
1/4 c. butter, melted

In a 9x13 inch pan, layer bottom with graham crackers. Follow instructions on package for mixing pudding, then add Cool Whip with the pudding. Pour half of this mixture over graham crackers. Layer another layer of graham crackers, then spoon rest of pudding mixture on top. Then add another layer of graham crackers.

Mix icing, pour over graham crackers. Refrigerate at least 8 hours before serving.