1 lb. box graham crackers
2 sm. boxes French vanilla pudding
3 1/2 c. milk
9 oz. Cool Whip

Butter sheath cake pan. Layer graham crackers onto bottom of pan. Mix pudding, milk and Cool Whip and spread a thin amount over crackers. Continue to alternate layers of crackers and pudding mixture. Refrigerate 2 hours and spread with frosting.

ICING:

2 pkg. Nestle Choco-Bake
2 tbsp. white Karo syrup
2 tsp. vanilla
3 tbsp. butter
1 1/2 c. powdered sugar
3 tbsp. milk

Beat chocolate, syrup, vanilla and butter. Add powdered sugar and beat again, slowly adding milk.