FILLING:

1 lb. pkg. graham crackers
2 (3 oz.) pkg. instant French vanilla pudding
3 c. milk
1 (9 oz.) carton Cool Whip

FROSTING:

1 3/4 c. powdered sugar
2 tsp. vanilla
3 tbsp. cocoa
3 tsp. butter
2 tsp. light corn syrup

Grease a 9x13 inch baking dish; line the bottom of dish with whole graham crackers. Combine pudding mix and milk in a large bowl; beat until thickened. Fold in whipped topping. Pour half of pudding over graham crackers in pan. Top with another layer of crackers. Pour the rest of pudding over crackers, put another layer of crackers over that. Refrigerate.

Melt butter; add cocoa, then add rest of the ingredients for frosting. Spread over the top of graham crackers. Refrigerate for 24 hours before serving.