1 lb. graham crackers
2 (3 oz.) pkgs. vanilla instant pudding
3 c. cold milk
8-9 oz. Cool Whip

Place 1 layer graham crackers in 9 x 13 pan. Mix the vanilla and milk until medium consistency; fold in Cool Whip. Pour 1/2 pudding over crackers.

Add another layer of graham crackers. Pour rest of pudding mixture over crackers. Top with another layer of crackers. Mix the frosting.

FROSTING:

2 pkg. choco-bake
3 tbsp. soft butter
1 tsp. vanilla
2 tsp. white Karo syrup
1 c. powdered sugar
1-2 tsp. hot water

Mix choco-bake, butter, vanilla, Karo syrup, powdered sugar, and water. Pour over top layer of graham crackers. Cover with Saran wrap; refrigerate 24 hours or overnight. Keeps up to 5 days.