Line bottom of greased 13 x 9 inch cake pan with about 1/2 box graham crackers.

FILLING:

2 pkg. instant French vanilla pudding
3 c. milk
1 (8 oz.) Cool Whip

Gradually stir milk into pudding mixes until well blended. Fold in Cool Whip. Layer half of pudding over crackers. Put another layer of crackers on pudding layer. Put remaining pudding on top of second layer of crackers. Refrigerate 2 hours before frosting.

FROSTING:

3 tbsp. butter
1/4 c. Hershey's cocoa
1 1/2 c. confectioners' sugar
2 tsp. light Karo syrup
3 tbsp. milk
2 tsp. vanilla

Melt butter; add cocoa and stir until smooth. Over low heat stir and blend in remaining ingredients. Gently pour over pudding. (I usually double the chocolate frosting. It never seems to be enough to cover.)