1 box graham crackers, left whole
2 sm. pkgs. French vanilla instant pudding
3 c. milk
1 container (13 1/2 oz.) Cool Whip

Mix the pudding, following directions on box, but use only 3 cups milk for both packages. Fold Cool Whip into pudding until well blended.

Lint bottom of 9 x 13 inch pan with layer of WHOLE graham crackers. Top with pudding mixture, then cover that with another layer of whole graham crackers.

FROSTING:

2 pkgs. Nestle Choco Bake
2 tbsp. butter, softened
2 tbsp. white Karo syrup
3 tbsp. milk
1 tap. vanilla
1 1/2 c. powdered sugar

Mix together and spread on top of layered graham crackers. Refrigerate overnight.