1 lb. box graham crackers
2 sm. pkg. instant French vanilla pudding
3 1/2 c. milk
8 oz. Cool Whip

Butter bottom of 9 x 13 inch pan; line with graham crackers. Mix pudding with milk; beat at medium speed for 2 minutes. Blend in Cool Whip. Pour 1/2 the mixture over graham crackers, then place second layer of crackers over pudding. Pour remaining pudding mixture over graham crackers and cover with more crackers. Refrigerate for 2 hours, then frost.

FROSTING:

2 pkg. Redi-Blend pre-softened chocolate, unsweetened
2 tsp. white Karo syrup
2 tsp. vanilla
3 tbsp. softened butter
1 1/2 c. powdered sugar
3 tbsp. milk

Beat all ingredients until smooth; spread over cake. Refrigerate 24 hours.