2 pkgs. instant French vanilla pudding
3 c. milk
9 oz. Cool Whip

Beat pudding 2 minutes with milk and add Cool Whip. Line bottom of 9x13 pan with whole graham crackers. Pour half of mix over crackers. Make another layer of crackers; cover with remaining pudding and top with another layer of crackers and frost.

FROSTING:

4 (1 oz.) Hershey's liquid chocolate
1/2 c. powdered sugar
2 tbsp. butter
2 tbsp. Karo syrup
1 tsp. vanilla
3 tbsp. milk

Mix well together with electric mixer until smooth. Refrigerate overnight.