Grease 9"x13" pan; line bottom with whole graham crackers.

Mix 3 cups milk and 2 packages French vanilla instant pudding. Add 9 ounces Cool Whip. Blend pudding and Cool Whip well.

Pour half mixture over graham crackers. Add another layer of graham crackers. Pour remaining pudding mixture and add a third layer of graham crackers.

TOPPING:

2 oz. liquid baking chocolate
2 tbsp. white Karo syrup
2 tbsp. soft butter
2 tsp. vanilla
3 tbsp. milk
1 1/2 c. powdered sugar

Beat well and frost mixture. Chill overnight - 24 hours.