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

FROSTING:

2 pkgs. Redi-Blend presoftened chocolate
2 tsp. white syrup
2 tsp. vanilla
3 tbsp. butter, softened
1 1/2 c. powdered sugar
3 tbsp. milk

Butter bottom of 9x13 inch pan. Line with graham crackers. Mix pudding and milk. Beat at medium speed for 2 minutes. Blend in Cool Whip. Pour 1/2 mixture over graham crackers, then place second layer of crackers over pudding. Pour remaining pudding mixture over more crackers. Refrigerate 2 hours.

Beat all frosting ingredients together until smooth. Spread on cake and refrigerate 24 hours.