1 lg. box graham crackers
3 1/3 c. milk
8 oz. Cool Whip
2 sm. pkgs. French vanilla instant pudding

FROSTING:

2 tbsp. cocoa
2 tbsp. butter
1 1/2 c. powdered sugar
2 tbsp. milk
2 tbsp. corn syrup

Mix pudding and milk for 2 minutes. Fold in Cool Whip until mixed through. Set aside. Butter the bottom only of a 13 x 9 x 2 inch pan. Cover the bottom of the pan with whole graham crackers. Alternate layers of pudding and crackers. End up with pudding. Save 6 to 8 crackers to frost and put on top.

FROSTING: Mix all ingredients together. Frost extra crackers and place on top of cake. Refrigerate 4 to 6 hours before serving.