1 box graham crackers
2 (3 oz.) boxes French vanilla pudding (instant)
3 c. milk
1 (8 oz.) Cool Whip

Butter sides and bottom of 9 x 13 inch pan - line bottom with whole crackers. Beat pudding with milk until thick - fold in Cool Whip. Pour 1/2 pudding over crackers. Place second layer of crackers, the second layer of pudding, then final layer of crackers. Pour frosting over crackers (when hot). Refrigerate 24 hours.

FROSTING:

3 tbsp. butter
2 oz. cocoa
2 tbsp. white Karo syrup
3 tbsp. milk
1 tbsp. vanilla
1 1/2 c. powdered sugar

Melt butter with cocoa, add all other ingredients and mix well.