2 (22 squares) pkg. graham crackers
2 pkg. instant French vanilla pudding
3 1/2 c. milk
1 (12 oz.) Cool Whip

FROSTING:

2 squares melted chocolate
2 tsp. white Karo syrup
2 tsp. vanilla
2 tsp. butter
1 1/2 c. powdered sugar
3 tbsp. milk

Butter 9x13 inch pan and line with graham crackers. Mix pudding and milk and beat for 2 minutes. Fold in Cool Whip. Pour half the mixture over graham crackers. Place another layer of crackers over the pudding. Add rest of pudding, then another layer of crackers on top. Beat together all of the frosting ingredients and frost top layer of crackers. Refrigerate 24 hours before serving.