Graham crackers
2 small boxes French vanilla instant pudding
8 oz. Cool Whip
3 1/2 c. milk

Layer 9 x 13 pan with graham crackers. Mix 2 boxes instant pudding with 3 1/2 cups milk. After mixing, fold in 8 ounces of Cool Whip. Spread mixture on first layer of crackers. Make another layer crackers, then puddings, then crackers. On top of last layer crackers spread frosting.

FROSTING:

2 pkg. Nestle chocolate bake
2 tsp. white or dark Karo syrup
1 tsp. vanilla
3 tbsp. melted butter
1 1/2 c. powdered sugar
3 tbsp. milk

Mix well with beater on medium speed, spread over top layer. Refrigerate 2-3 days. Do NOT cover.