1 lb. box graham crackers
2 boxes French vanilla instant pudding (3.4 oz.)
3 1/2 c. milk
9 oz. Cool Whip

Grease 9 x 13 pan lightly. Mix milk and pudding like directions on box. Fold in Cool Whip. Layer graham cracker squares next to each other covering pan completely. Add 1/2 pudding mixture. Then add a layer of graham cracker squares, then the rest of the pudding mixture. Top with another layer of whole graham crackers.

FROSTING FOR TOP:

2 pkgs. liquid chocolate (Nestle Choco-bake)
1 1/2 tsp. vanilla
1 1/2 c. powdered sugar
3 tbsp. melted butter
3 tbsp. milk
2 tbsp. white syrup

Beat all together and spread on top of graham crackers. Refrigerate or freeze. Ideal to make ahead.