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

FROSTING:

5 tbsp. cocoa
2 tbsp. oil
2 tsp. Karo syrup (white)
2 tsp. vanilla
3 tbsp. soft butter
1/2 c. confectioners' sugar
3 tbsp. milk

Layer graham crackers in bottom of greased 13x9 inch pan. Mix pudding with 3 1/2 cups of milk and beat 2 minutes. Blend in 8 ounce Cool Whip. Pour half over crackers. Top with second layer of crackers. Add rest of pudding on top of the second layer of crackers. Top with more crackers. Then refrigerate for 2 hours.

Beat frosting ingredients together until smooth. Spread over top layer of crackers in pan and refrigerate for 12 to 24 hours before serving.