1 1/2 boxes Honey Graham crackers
2 sm. boxes French vanilla instant pudding
3 1/4 c. milk
1 (12 oz.) Cool Whip

Butter a 9"x13" pan. Line with graham crackers. Mix pudding and milk; beat 2 minutes. Blend in Cool Whip. Pour about 1/3 of mixture over crackers. Alternate crackers and pudding mixture, ending with crackers. Refrigerate 2 hours.

FROSTING:

2 pkgs. pre-melted chocolate
4 tbsp. white Karo
4 tsp. vanilla
6 tbsp. melted butter
6 tbsp. milk
3-4 c. powdered sugar

Beat until smooth and spread over crackers. Refrigerate several hours.