1 lb. box graham crackers
2 sm. (3 oz.) pkgs. French vanilla instant pudding
3 1/2 c. milk
1 (8 oz.) Cool Whip

Butter 9"x13" pan and line with 1 layer or crackers. Mix pudding and milk at medium speed for 2 minutes. Blend in Cool Whip. Pour half of pudding over crackers. Put another layer of crackers over pudding and pour remaining pudding over crackers. Put another layer of crackers on top and frost.

FROSTING:

2 (1 oz.) pkgs. ready blend pre-softened unsweetened chocolate
2 tsp. white syrup
2 tsp. vanilla
3 tbsp. soft butter
1 1/2 c. powdered sugar
3 tbsp. milk

Beat all ingredients until smooth and spread on top of crackers. Refrigerate for 24 hours.