1 (1 lb.) box graham crackers
2 sm. pkgs. instant French vanilla pudding
3 1/2 c. milk
1 (12 oz.) Cool Whip

Butter bottom of 9 x 13 pan. Line with graham crackers. Mix pudding with milk; beat at medium speed 2 minutes. Blend in Cool Whip. Pour half the mix over the graham crackers; then make a second layer of grahams. Pour rest of mix over and add another layer of grahams. Refrigerate 2 hours; then frost.

FROSTING:

2 heaping tbsp. cocoa or 2 pkgs. Redi chocolate, unsweetened
2 tsp. white corn syrup
2 tsp. vanilla
3 tsp. soft butter
1 1/2 c. powdered sugar
3 tbsp. milk

Beat until smooth; spread over cake. Refrigerate 24 hours.