1 box honey graham crackers
3 1/2 c. milk
2 pkg. instant vanilla pudding
8-9 oz. Cool Whip

Butter 9 x 12 inch cake pan and line with the grahams. Prepare pudding with milk and beat 2 minutes. Fold in the Cool Whip. Pour 1/2 over the grahams, then repeat, ending with more graham crackers on the top. Refrigerate for 2 hours. Then - frosting.

FROSTING:

2 pkg. pre-melted chocolate
2 tsp. vanilla
1 1/2 c. sifted confectioners' sugar
3 tsp. milk
2 tsp. corn syrup
3 tbsp. butter