1 box graham crackers
2 boxes instant vanilla pudding
1 (8 oz.) container Cool Whip
3 1/2 c. milk

FROSTING:

2 pkg. choco bake
1/2 c. confectioner's sugar
3 tbsp. milk
2 tsp. Karo
2 tsp. vanilla extract

Butter bottom of 13 x 9 x 2 pan and lay graham crackers to cover it. Mix pudding and milk; beat 2 minutes. Fold in Cool Whip. Pour 1/2 of pudding on graham crackers. Place another layer of crackers, then pour the rest of the pudding and finish with a final layer of graham crackers. Refrigerate for 2 hours, then frost.

For frosting, mix above ingredients and frost top layer of grahams, then refrigerate for 24 hours.