1 (1 lb.) box graham crackers
2 sm. boxes French vanilla instant pudding mix
3 c. milk
16 oz. Cool Whip

Spray 9x13 inch pan. Line with graham crackers. Mix pudding with milk at medium speed for 2 minutes. Blend in Cool Whip. Pour half of mixture over crackers, add another layer of crackers and pour rest of pudding on top. Refrigerate 2 hours before icing.

ICING:

1/2 c. cocoa
2 tsp. vanilla
2 tsp. white Karo
1 1/2 c. confectioners' sugar
3 tbsp. soft butter
2 tbsp. milk

Beat until smooth and spread over cake. If desired, peanut butter may be added. Refrigerate 24 hours before serving.