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

FROSTING:

2 tsp. Karo syrup
1 1/2 c. powdered sugar
3 tbsp. milk
2 pkg. unsweetened premelted Choco Bake
3 tbsp. soft butter

Combine milk and pudding mix for 2 minutes. Then blend in Cool Whip. Place layer of crackers on bottom of 9 x 13-inch pan. Pour 1/2 of pudding mixture over crackers. Then repeat and refrigerate for 24 hours. Then frost.

Frosting:

Mix powdered sugar, Karo syrup, milk, Choco Bake, and butter until smooth. (Make 1 1/2 times recipe for easier spreading, or buy canned frosting.)