1 lb. honey graham crackers
3 1/2 c. milk
8 oz. Cool Whip
2 pkgs. instant french vanilla pudding (sm. pkg.)
2 heaping tbsp. cocoa
1 1/2 c. powdered sugar
3 tbsp. softened butter
1 tsp. vanilla
2 tbsp. light Karo syrup
3 tbsp. milk

Butter 13 x 9 x 2 inch cake pan. Place single layer whole graham crackers on bottom of pan. Beat pudding with milk 2 minutes until thick with mixer. Fold in Cool Whip. Pour 1/2 over crackers. Place second layer of crackers over top. Pour over these the remaining pudding. Top with layer of crackers. Pour remaining pudding over this. Refrigerate 2 hours. For topping, beat until smooth, cocoa, powdered sugar, butter, vanilla, Karo syrup and milk. Spread over top layer.