1 box graham crackers
2 pkgs. French vanilla pudding (instant)
3 1/4 c. milk
1 (8 oz.) Cool Whip
9 x 13 inch cake pan

Line cake pan with graham crackers. Beat pudding and milk times 2 minutes, medium speed. Fold in Cool Whip. Layer 1/2 mixture graham crackers, 1/2 mixture graham crackers. Refrigerate for 2 hours.

FROSTING:

2 pkgs. cho-co-bake
2 tsp. Karo syrup
3 tbsp. milk
1 1/2 c. powdered sugar

Beat frosting by hand and spread on crackers. Refrigerate for 24 hours.