1 (1 lb.) box graham crackers, divided
2 sm. instant French vanilla pudding mix
3 1/2 c. milk (do not use Coffeemate or substitute)
1 (9 oz.) Cool Whip

FROSTING:

2 pkgs. chocolate (unsweetened pre-melted sqs.)
2 tbsp. Karo syrup
2 tsp. vanilla
3 tbsp. butter, softened
1 1/2 c. confectioners sugar
3 tbsp. milk

Butter a 9 x 13 inch pan. Line with whole graham crackers. Mix pudding with milk. Beat at medium speed 2 minutes. Blend in Cool Whip. Pour one-half mixture over graham crackers. Place second layer of graham crackers over pudding. Pour on remaining pudding and top with graham crackers. Refrigerate two hours, then pour on frosting. Refrigerate 24 hours.