1 lb. box Nabisco Honey Graham crackers (there will be some left over)
2 pkgs. instant French vanilla pudding mix
3 1/2 c. milk
1 (8 oz.) Cool whip

Grease 13"x9"x2" pan with butter. Cover bottom of pan with whole graham crackers. Put pudding and milk in bowl and beat at medium speed. Fold Cool Whip into pudding. Put 1/2 above mixture over crackers. Then make a second layer of crackers. Pour and spread rest of mixture over second layer of crackers. Make a third layer of crackers.

FROSTING:

2 sm. tubes of Choc O Bake, Nestle
3 tbsp. soft butter
2 tbsp. white corn syrup
1 1/2 c. powdered sugar
3 tbsp. milk
1 tsp. vanilla extract

Mix until smooth and drizzle and spread on most of cake. Refrigerate overnight.