1 lb. box graham crackers
2 (3 oz.) boxes instant vanilla pudding
3 1/2 c. milk
8 oz. whipped cream topping

FROSTING:

8 tbsp. cocoa
2 tbsp. oil
3 tbsp. butter, softened
3 tbsp. milk
2 tsp. vanilla
2 tsp. white corn syrup
1 1/2 c. confectioners' sugar

Butter bottom of 9 x 13 inch pan. Line with graham crackers. Mix pudding with milk and beat at medium speed for 2 minutes. Blend in whipped topping. Pour half of pudding mix over grahams. Top with another layer of grahams. Add remaining pudding and top with grahams. Cover and refrigerate 2 hours.

Combine frosting ingredients and beat until smooth. Spread frosting carefully over third layer of grahams and seal edges. Cover and refrigerate 2 hours before serving.