1 box graham crackers
2 boxes instant French vanilla pudding
9 oz. Cool Whip
2 3/4 c. milk

FROSTING:

2 pkgs. Nestle choco-bake
2 tsp. light corn syrup
1 tsp. vanilla
3 tbsp. melted butter
3 tbsp. milk
1 1/2 c. powdered sugar

Combine pudding and milk; fold in Cool Whip. On bottom of 9 x 13 pan place one layer of whole graham crackers. Cover with 1/2 pudding mixture, then cover with another layer of crackers, then rest of pudding mixture. Top with layer of graham crackers, flat side up. Combine frosting ingredients; mix until smooth. Pour over cake. Chill for 24 hours.