1 lb. box graham crackers
1 (9 oz.) whipped topping
2 sm. pkg. instant French vanilla pudding
3 1/2 c. milk
2 pkg. ChocoBake (pre-melted chocolate)
Karo syrup
Confectioners' sugar

Butter 9x13 inch pan. Line with graham crackers. Mix pudding and milk. Beat 2 minutes at medium speed. Blend in Cool Whip. Pour half of mixture over crackers. Place a second layer of crackers. Pour remainder of pudding, another layer of graham crackers. Refrigerate for 2 hours.

FROSTING:

2 pkg. ChocoBake
2 tsp. syrup
3 tbsp. soft butter
1 1/2 c. XXX sugar
3 tbsp. milk

Beat and spread over crackers. Refrigerate 24 hours.