1 box graham crackers, divided into thirds
3 1/4 c. milk
2 sm. pkgs. French vanilla instant pudding
8 oz. Cool Whip

Grease 9 x 13 inch pan. Line with whole graham crackers. Mix pudding and milk 2 minutes. Blend in Cool Whip. Pour 1/2 mixture over graham crackers. Then a second layer graham crackers. Then add rest of pudding mix. Add another layer grahams and frost. Refrigerate overnight.

FROSTING:

2 sq. unsweetened chocolate
2 tsp. vanilla
1 1/2 c. powdered sugar
2 tsp. white Karo
3 tbsp. butter
3 tbsp. milk

Melt chocolate and butter. Add rest of ingredients. Beat until smooth. Spread over cake.