Cake:

2 pkg. vanilla instant pudding
1 1/2 pt. whipping cream
graham crackers

Frosting:

2 to 3 c. confectioners sugar
4 to 5 tbsp. milk
chocolate syrup

Line a large foil pan with graham crackers. Beat the vanilla instant pudding. Beat the cream until thick and fold into vanilla pudding. Pour over graham crackers. Cover mix with a layer of graham crackers.

Mix approximately 2 to 3 cups of confectioners sugar with the milk to make an icing. Frost grahams with icing. Drizzle chocolate syrup in 4 to 5 lines lengthwise over icing. Pull a toothpick widthwise through the chocolate syrup lines to form design.