1 box graham crackers
2 sm. boxes vanilla instant pudding
3 1/2 c. milk
1 (8 oz.) carton Cool Whip

Mix pudding and milk according to directions. Line bottom of 9"x13" pan with graham crackers. Cover with pudding mixture. Add another layer of graham crackers. Top with pudding mixture. Make 2 or 3 layers, ending with graham crackers. Cover with glaze.

GLAZE: Melt 3 tablespoons butter, add 2 tablespoons cocoa. Mix well, remove from heat and add 1 1/2 cups powdered sugar, 2 teaspoon corn syrup, 2 teaspoon vanilla, 2 teaspoon milk (more if needed to spread). Cover top of graham crackers and refrigerate. Can make day ahead. Keep refrigerated.