1 box graham crackers
2 pkgs. French vanilla pudding (instant)
1 (8 oz.) container Cool whip

FROSTING:

2 pkgs. Choco-Bake liquid (bitter sweet)
2 tsp. soft butter
1 1/2 c. 10X sugar
3 tbsp. milk

Line bottom of 9"x13" oblong pan with whole graham crackers.

Mix 2 packages pudding with 3 1/4 cups milk. Beat at medium speed for 2 minutes. Then blend in Cool Whip. Pour 1/2 of this mixture over crackers; then place another layer of crackers over pudding. Pour remaining pudding over crackers and cover with crackers. Refrigerate while making frosting. FROSTING: Beat all ingredients together and spread over top layer of graham crackers. Refrigerate for 24 hours..