2 (3 oz.) pkgs. instant French vanilla pudding
3 c. milk
1 (8 oz.) Cool Whip
Graham crackers

TOPPING:

6 tbsp. cocoa
2 tbsp. oil
3 tbsp. melted butter
1 1/2 c. powdered sugar
3 tbsp. milk
2 tbsp. corn syrup
1 tsp. vanilla

Line 9"x13" pan with crackers. Mix pudding and milk together and fold in Cool Whip.

Spread half of pudding mixture over crackers. Put another layer of crackers over pudding mixture. Spread remaining pudding mixture over crackers and top with one more layer of crackers. Top with topping. Refrigerate 7 to 10 hours.