2 pkgs. French vanilla instant pudding
9 oz. Cool Whip
1 box graham crackers
3 c. milk

ICING:

1/3 c. chocolate chips
2 tsp. light Karo syrup
3 tbsp. butter
3 tbsp. milk
1 tsp. vanilla
1 1/2 c. powdered sugar

Make pudding with milk. Fold in Cool Whip. Lightly butter 9x13 pan. Line pan with whole graham crackers. Pour half of pudding mixture over crackers, another layer of crackers, rest of pudding mixture and top with another layer of crackers.

Melt together the chocolate chips, Karo syrup, butter, milk and vanilla. Remove from heat and beat in the powdered sugar. (Add water if needed to spread.) Spread over top of dessert. Chill in refrigerator for 10 hours or overnight.