1 box graham crackers
2 sm. pkgs. instant French vanilla pudding
3 1/2 c. milk
8 oz. Cool Whip

Butter bottom of 13x9 inch pan. Line with graham crackers. Mix pudding with milk. Beat at medium speed for 2 minutes. Blend in Cool Whip. Pour 1/2 mixture over grahams, then place second layer of grahams over pudding. Pour remaining pudding over grahams and cover with more crackers. Refrigerate 2 hours then frost.

FROSTING:

1/2 c. cocoa
2 tsp. Karo syrup
2 tsp. vanilla
3 tbsp. butter
1 1/2 c. confectioners' sugar
3 tbsp. milk

Beat until smooth. Spread over cake. Prepare 24 hours before serving.