TOPPING:

2 pkg. Nestle's choco-bake
2 tbsp. white Karo syrup
1 tsp. vanilla
2 tbsp. soft butter
3 tbsp. milk
1 1/2 c. powdered sugar

Mix above ingredients until smooth and creamy. (The choco-bake is sometimes hard to find. Lucky's is where I found it in the "baking" section.)

CAKE:

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

Butter 9x13 inch pan. Line pan with whole graham crackers. Mix in both packages of instant pudding and 3 cups milk. Stir in 9 oz. Cool Whip.

Pour half of mixture over graham crackers. Put another layer of graham crackers on top of mixture. Pour the rest of the mixture over graham crackers. Add 1 more layer of graham crackers. Then add the topping. Spread evenly over graham crackers. Refrigerate 24 to 48 hours.