1 pkg. whole graham crackers
2 (3 oz.) pkg. instant French vanilla pudding mix
3 c. milk
1 (9 oz.) container Cool Whip, thawed

Spray the bottom of a 9 x 13 inch pan that is 2 inches deep with Pam. Line the bottom of the container whole crackers. Combine the pudding and milk in a bowl; beat with mixer until stiff. Fold Cool Whip into the pudding. Pour - spoon 1/2 of the pudding mix over the cracker layer in pan. Top with another layer of crackers. Pour - spoon the remaining pudding mix over the second cracker layer in the pan. Top with another layer of crackers. Frost.

FROSTING:

2 tbsp. butter
2 tbsp. clear syrup
2 oz. liquid baking chocolate (Nestle's Choco Bake)
3 tbsp. milk
1 tsp. vanilla

Combine all ingredients in bowl; beat until spreading consistency. Place on top of last graham cracker layer. Chill at least 24 hours. Makes 6 servings.