2 (3 oz.) pkgs. vanilla instant pudding
3 1/2 c. milk
Graham crackers
1 (12 oz.) Cool Whip

FROSTING:

3 tbsp. melted butter
6 tbsp. powdered sugar
2 tbsp. light Karo syrup
3 tbsp. milk
1 1/2 c. powdered sugar

Mix vanilla instant pudding mix in 3 1/2 cups milk until thick. Fold in 12 ounces Cool Whip. Layer graham cracker in 9"x13" dish. Pour 1/2 pudding mixture over graham cracker, another layer graham cracker. Pour rest of pudding over this layer. End with graham cracker.

FROSTING: Mix until smooth, if too thick add more milk. Spread over top of graham cracker layer. Can be made 2 to 3 days before needed. Gets better with time.