2 (3.4 oz.) pkgs. instant French vanilla pudding
3 c. cold milk
9 oz. container Cool Whip
Graham crackers

ICING:

1 1/3 c. powdered sugar
5 tbsp. cocoa
2 tbsp. salad oil
1 tbsp. vanilla
3 tbsp. Karo syrup (white)
2 tbsp. butter
1 tbsp. milk

Mix the pudding, milk and Cool Whip. Layer the bottom of a 9"x13" pan with a single layer of graham crackers. Place 1/2 of the pudding mixture on top of the graham cracker. Spread pudding mixture evenly. Cover with second layer of graham crackers. Place remaining pudding over second layer of graham cracker. Spread evenly and cover with final layer of graham crackers. Refrigerate at least 1 hour before icing.

Mix icing in the following order: powdered sugar, cocoa, oil, vanilla, Karo, butter and milk. Spread and smooth over top layer of graham crackers. Refrigerate at least 2 hours. May be made the day before serving.