Graham crackers
2 pkgs. instant French vanilla pudding
8 oz. thawed Cool Whip
2 oz. Bakers liquid chocolate
3 tbsp. soft butter
2 tbsp. Karo syrup, light
3 tbsp. milk
1 1/2 c. powdered sugar

Line a 9x13 cake pan with whole graham crackers.

Set pudding as directed. When set fold in Cool Whip.

Top crackers with half of pudding mixture, add another layer of crackers.

Top with rest of pudding mix. Top with another layer of crackers.

Top this with icing - chocolate, butter, syrup, milk and powdered sugar. Beat well. Pour over crackers. Cake must be made a day ahead.