1 box graham crackers
2 sm. pkgs. vanilla "instant" pudding
2 (1/2) pts. whipping cream
3 c. milk

FROSTING:

2 (1 oz.) pkgs. Choco-Bake
2 tbsp. milk
2 tbsp. light corn syrup
2 tbsp. melted butter
1 1/2 c. powdered sugar

1. Make pudding with 3 cups milk.

2. Beat whipping cream until stiff.

3. Fold whipping cream into pudding.

4. Butter a 9x13x2 pan.

5. Alternate layers of graham crackers and pudding mixture. (Four layers of crackers and three of pudding.) Frost. Refrigerate overnight before serving.