Make one day ahead.

CAKE:

1 pkg. French vanilla instant pudding
3 c. milk
1 lg. container Cool Whip
1 box graham crackers

ICING:

1 1/2 c. confectioners' sugar
3 tbsp. milk
6 tbsp. cocoa
2 tbsp. oil
1 tbsp. white Karo syrup
3 tbsp. melted butter
1 tsp. vanilla

CAKE: Combine milk and pudding mixes. Add Cool Whip. Cover bottom of 9" x 13" pan with graham crackers. Put on half of the pudding mixture. Then another layer of crackers. Then rest of pudding mixture and final layer of crackers.

NOTE: Each cracker layer must cover pudding completely.

ICING: Mix ingredients together with mixer. Spread on top of final layer of crackers. Refrigerate overnight.