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

Butter bottom of 9 x 13 inch or larger pan, line with whole (not crumbled) graham crackers. Mix pudding with milk. Beat at medium speed for 2 minutes. Blend in Cool Whip. Pour half the mixture over graham crackers, then place second layer of crackers over pudding. Pour remaining pudding mixture over and cover with more crackers. Refrigerate for two hours, then frost.

FROSTING:

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

Beat all together until smooth. Spread over cake. Refrigerate 4 to 24 hours. The more it ages, the better it tastes. This cake will store several days in the refrigerator.

Instead of a regular 9 x 13 inch pan, I make this cake in an inverted Tupperware oblong cake storer. It is deep enough to not touch the icing and the lid helps keep moisture out of the cake.