2 pkg. instant French vanilla pudding
3 1/2 c. milk
1 (8 oz.) carton whipped topping

Combine pudding and milk; refrigerate until thick. Fold whipped topping into pudding. Cover the bottom of a 9 x 13 inch cake pan with whole graham crackers, then add 1/2 pudding mixture, then another layer of graham crackers, and add the rest of pudding. Cover with crackers and glaze with chocolate frosting.

FROSTING:

2 sq. unsweetened chocolate
3 tbsp. butter
2 tsp. white Karo syrup
1 tsp. vanilla
3 tbsp. milk
1 1/2 c. powdered sugar

Melt chocolate and butter together; cool slightly. Add rest of ingredients. Refrigerate 1-2 days before serving.