1 box graham crackers
2 boxes instant French vanilla pudding
3 1/2 c. milk
8 oz. Cool Whip
2 sq. baking chocolate
2 tsp. white Karo
2 tsp. vanilla
3 tbsp. soft butter
1 1/2 c. powdered sugar
3 tbsp. milk

CAKE: Line a 9x13 pan with crackers. Mix pudding and 3 1/2 cups milk, beating 2 minutes on medium. Then fold Cool Whip into this mixture. Pour 1/2 over crackers; then add another layer of crackers, then pudding, then crackers. Refrigerate 2 hours.

TOPPING: Melt chocolate. Mix with syrup, vanilla, butter, powdered sugar and 3 tablespoons milk. Spread over top layer of graham crackers.

Canned chocolate icing also makes a good topping.