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

FROSTING:

2 oz. Nestles Choco Bake (unsweetened premelted chocolate)
2 tsp. Karo syrup (either dark or light)
3 tbsp. butter
1 1/2 c. powdered sugar
3 tbsp. milk

Butter bottom of 9x13 inch pan; line with crackers. Mix pudding and milk; beat 2 minutes. Blend in Cool Whip. Pour 1/2 mixture over graham crackers. Another layer of graham crackers. Remaining pudding mixture. Another layer of grahams. Refrigerate 2 hours and frost.

Beat all ingredients together until smooth and spread on top. For best results make the day before, to give graham crackers a chance to soften. Enjoy!