1 (1 lb.) box graham crackers
2 sm. pkgs. instant French vanilla pudding
3 1/2 c. milk
1 (9 oz.) Cool Whip

Butter bottom of 9 x 13 inch pan. Line with graham crackers. Mix pudding with milk. Beat at medium speed for 2 minutes. Blend in Cool Whip. Pour half the mixture over graham crackers. Place second layer of crackers over pudding. Pour remaining pudding mixture over crackers. Cover with more crackers. Refrigerate for 2 hours, then frost.

FROSTING:

2 pkgs. presoftened unsweetened chocolate
2 tsp. white corn syrup
2 tsp. vanilla
3 tbsp. butter, softened
1 1/2 c. 10X sugar
3 tbsp. milk

Beat all ingredients until smooth. Spread over cake. Refrigerate 24 hours.