1 (1 lb.) box graham cracker crumbs
2 sm. boxes instant French vanilla pudding
3 1/2 c. milk
1 (8 oz.) Cool Whip

FROSTING
2 pkgs. Nestle's Choco Bake
2 tsp. white Karo syrup
2 tsp. vanilla
3 tsp. soft butter
1 1/2 c. powdered sugar
3 tbsp. milk

Butter bottom of 9"x13" pan. Spread layer of graham crackers. Mix pudding with milk, beat at medium speed. Add Cool Whip. Spread half of mixture over graham crackers. Put another layer of graham crackers and then the rest of the mixture. Put a layer of graham crackers on top. Refrigerate 2 hours. Then frost.

FROSTING: Mix together; spread on cake. Refrigerate 24 hours.