1 (1 lb.) box graham crackers
2 sm. instant French vanilla pudding
1 (9 oz.) Cool Whip

FROSTING:

2 pkg. presoftened chocolate, unsweetened
2 tsp. white Karo corn syrup
2 tsp. vanilla
3 tsp. softened butter
1 1/2 c. powdered sugar
3 tbsp. milk

Butter bottom of 9x13 inch cake pan. Line crackers on bottom.

Mix pudding and 3 1/2 cups milk. Mix at medium speed for 2 minutes. Blend in Cool Whip. Pour half of mixture over crackers. Then place second layer of crackers over pudding. Pour remaining pudding mixture over the crackers.

Then once more put a layer of crackers. Let stand in refrigerator for 2 hours. Then frost. Beat all ingredients until smooth and spread. Refrigerate 24 hours.