1 (1 lb.) box graham crackers
2 sm. boxes instant French vanilla pudding
3 1/2 c. milk
1 (9 oz.) container Cool Whip

FROSTING:

6 tbsp. cocoa
3 tbsp. butter, softened
2 tbsp. oil
2 tbsp. white Karo
2 tsp. vanilla
1 1/2 c. powdered sugar
3 tbsp. milk

Butter 9x13 inch pan. Line bottom of pan with whole graham crackers. Mix pudding and milk. Beat at medium speed 2 minutes. Blend in Cool Whip with spoon. Pour half of mixture over crackers.

Place second layer of crackers on top of pudding. Pour remaining pudding over second layer of crackers. Cover the top with third layer of crackers. Refrigerate 2 hours, then frost. Refrigerate overnight before serving.