2 (3 oz.) instant French vanilla pudding
3 c. milk
9 oz. Cool Whip
1 (1 lb.) box whole graham crackers

ICING:

2 tbsp. butter
6 tbsp. cocoa
2 tbsp. corn syrup (light)
1 tsp. vanilla
1 1/2 c. 10X sugar
3 tbsp. milk

Mix pudding with 3 cups milk.; fold in Cool Whip.

Place single layers of graham crackers in bottom of 9x13 inch pan. Put 1/2 of pudding mixture on top, then put another layers of cracker; remaining 1/2 of pudding, then final layer of crackers. Refrigerate 2 hours.

Beat Icing in mixer; spread on top.