1 lb. box graham crackers
2 (4 oz.) pkg. vanilla pudding
3 1/2 c. milk
1 (8 oz.) Cool Whip

FROSTING:

2 pre-softened chocolate packets (purchase in baking aisle)
2 tbsp. light Karo syrup
2 tbsp. vanilla
3 tbsp. butter
1 1/2 c. powdered sugar
3 tbsp. milk

Butter 9x13 inch pan. Line bottom of pan with crackers. Mix milk and pudding. Blend in Cool Whip. Pour half of mixture on top of crackers. Add another layer of crackers. Repeat. Then top with third layer of crackers. Refrigerate 1 hour.

FROSTING: Blend all ingredients until smooth. Spread on top of third layer of crackers. Refrigerate 2 more hours.