1 pkg. graham crackers
2 pkg. instant French vanilla pudding mix
3 c. milk
9 oz. Cool Whip

FROSTING:

2 tbsp. white Karo syrup
2 tsp. vanilla
1 1/2 c. powdered sugar
3 tbsp. butter
2 tbsp. milk
2 (2 oz.) pkg. Choco-Bake

Grease 9 x 13 inch pan. Layer whole graham crackers on bottom. Mix pudding, milk, and Cool Whip. Layer 1/2 of this on crackers. Repeat layers. Add third layer of graham crackers.

Mix frosting ingredients and beat well. Frost top layer of crackers, covering to the sides of the pan. Cover with foil. Refrigerate 24 hours. Cut and serve.