2 pkg. French vanilla instant Jello pudding
3 c. milk
1 box graham crackers
1 (8 oz.) Cool Whip

ICING:

2 env. Nestle's ChocoBake
1 1/2 c. confectioners' sugar
3 tbsp. vanilla
3 tbsp. soft butter
2 tbsp. Karo syrup
3 tbsp. milk

Mix milk and pudding together. Stir in Cool Whip. Butter a 9x13 inch pan. Cover bottom with whole graham crackers. Cover with half of pudding mixture. Top with another layer of whole graham crackers. Cover with rest of pudding mixture. Top with third layer of graham crackers. Top with icing. Refrigerate overnight.

ICING: Blend until smooth.