Cake:

Graham crackers
2 sm. pkg. instant vanilla pudding
3 c. milk
8 oz. Cool Whip

Icing:

2 (1 oz.) pkg. Nestle's liquid Choco-Bake
3 tbsp. soft butter
2 tbsp. white Karo syrup
1 tsp. vanilla
1 1/2 c. confectioners sugar
3 tbsp. milk

This cake must be made 1 to 2 days in advance.

Butter a 13x9 inch pan. Line with whole graham crackers. Mix pudding with 3 cups milk. Beat well until thick. Blend in Cool Whip. Pour half of mixture over crackers. Place another layer of graham crackers on pudding; pour remaining pudding on top. Place another layer of graham crackers on top. Beat icing ingredients together well and spread over crackers. Keep in refrigerator. Enjoy!