3/4 c. graham crackers
2 sm. boxes instant French vanilla pudding
2 1/2 c. milk
1 (8 oz.) container of Cool Whip

Butter 9 x 13 inch pan. Line with graham crackers. Mix pudding with milk, beat 2 minutes. Fold in Cool Whip. Pour half of the mixture over the graham crackers. Add another layer of graham crackers, and pour remaining mixture. End with a layer of graham crackers on top. Refrigerate 2 hours.

FROSTING INGREDIENTS:

2 sqs. unsweetened chocolate
2 tsp. vanilla
2 tsp. Karo syrup
3 tsp. butter
2 tsp. milk
1 1/2 c. powdered sugar

Mix all ingredients and beat until smooth. Spread over top layer of graham crackers and refrigerate 2 hours before serving.