1 lb. box graham crackers (do not crush)
2 pkgs. instant French vanilla pudding mix with 3 c. milk
1 lg. Cool Whip

Use 13"x9"x2" pan. Form single layer of graham crackers. Spread 1/2 pudding mixture. Cover with 1/2 Cool Whip. Repeat for second layer and finish with 3rd layer of graham crackers.

Frost with: 1 1/4 c. powdered sugar 3 tbsp. white Karo syrup 1 tsp. vanilla 2 tbsp. butter 2 tbsp. milk

Beat all ingredients until smooth. Cover cake with frosting and chill 24 hours.