1 box graham crackers
2 boxes instant pudding (pistachio)
3 c. milk
9 oz. container Cool Whip

Butter bottom of 9 x 13 inch pan. Layer (do NOT crumble) with graham crackers. Mix milk, pudding, and Cool Whip (in that order) in deep bowl. Cover graham crackers with 1/2 mixture. Layer with another graham cracker layer. Pour the rest of the mixture on that layer. Put on one more layer of graham crackers.

FROSTING:

2 sm pkg. unsweetened chocolate baking squares
3 tbsp. butter
1 1/2 c. powdered sugar
2 tbsp. Karo syrup
2 tbsp. milk

Melt chocolate and butter. Blend the rest and spread on cake. Refrigerate for 24 hours.