3 sm. pkg. French vanilla or vanilla instant pudding
1 lb. box graham crackers
3 1/2 c. milk
9 oz. container Cool Whip

Butter bottom of 9 x 13 inch pan; line bottom with crackers. Mix pudding with milk. Beat two minutes at medium speed, blend in Cool Whip. Pour 1/2 of mixture over crackers and place second layer of crackers over pudding. Pour remaining pudding mixture over graham crackers and cover with more crackers. Refrigerate 2 hours and frost.

FROSTING:

2 pkg. Nestle's Choco Bake
2 tsp. vanilla
2 tbsp. white Karo corn syrup
1 1/2 c. confectioners sugar
3 tbsp. milk (might add more if gets thick)
2 tbsp. soft butter

Beat all ingredients until smooth; spread over cake. Refrigerate 24 hour.