1 lb. box graham crackers
8 oz. Cool Whip
2 sm. instant French vanilla pudding
3 1/2 c. milk
Frosting (recipe follows)

Butter 9x13 inch pan. Line pan with a layer of graham crackers. Mix pudding in milk. Beat 2 minutes at medium speed. Blend in Cool Whip.

Pour 1/2 of the mixture over graham crackers. Place second layer of crackers over pudding. Pour remaining pudding over crackers and cover with a third layer of crackers. Refrigerate for 2 hours, then frost.

FROSTING:

2 oz. presoftened chocolate (Choco-bake)
2 tsp. Karo syrup
2 tsp. vanilla
3 tbsp. butter
1 1/4 c. powdered sugar
3 tbsp. milk

Blend all ingredients together. Spread over cake and serve. Keep cake refrigerated.