1 lb. graham crackers
2 pkgs. French vanilla instant pudding
8 oz. Cool Whip

FROSTING:

2 pkgs. choco-bake
3 tbsp. milk
2 tsp. light Karo syrup
2 tsp. vanilla
3 tbsp. soft butter
1 1/2 c. powdered sugar

Butter 9x13 pan and line with crackers. Mix pudding with 3 1/2 cups milk. Beat 2 minutes. Blend in Cool Whip. Pour 1/2 pudding over crackers and add another layer of crackers. Add pudding. Top with more crackers. Chill 2 hours. Then frost. Refrigerate 24 hours.