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

Mix pudding and milk together until thick. Add entire carton of Cool Whip to mixture. Mix until smooth. Grease 9x13 inch dish with butter. Put 1 layer of graham crackers on bottom of dish. Add half of mixture. Add another layer of graham crackers, then pour rest of mixture on crackers. Add another layer of graham crackers on top. Chill 30-45 minutes before adding icing.

ICING:

3 tbsp. cocoa
3 tbsp. melted butter
1 1/2 to 2 c. powdered sugar
2 tsp. white corn syrup
2 tsp. milk

Mix all ingredients together until smooth. Spread on cake. Keep refrigerated. (I always double the icing recipe.)