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

Butter bottom of 9 x 13 pan. Line with layer of whole crackers.

Mix pudding and milk, fold in Cool Whip. Pour 1/2 of pudding mixture over crackers, add another layer of crackers, top with the rest of pudding. Add one more layer of crackers. Frost chill 24 hours.

FROSTING:

2 pkg. coco bake
2 tbsp. Karo syrup
2 tsp. vanilla
2 tbsp. butter
1 1/2 c. powdered sugar
2 tbsp. milk

Beat all ingredients until smooth.