3 1/2 c. milk
8 oz. Cool Whip
2 (3 oz.) pkg. instant French vanilla

ICING:

6 tbsp. cocoa
2 tbsp. oil
3 tbsp. milk
2 tsp. vanilla
2 tsp. white Karo
1 1/2 c. 10X sugar

Grease 13 x 9 inch pan. Put layer of whole graham crackers on bottom. Mix milk and French vanilla pudding, whip 2 minutes; blend in Cool Whip. Put 1/2 mixture on graham crackers, then another layer of crackers, then pudding. Refrigerate 2 hours. Then frost with icing. Mix together and spread on top layer of crackers. Refrigerate 24 hours.