Whole graham cracker squares
2 pkgs. instant vanilla pudding
1 tsp. vanilla
2 1/2 c. milk
12 oz. Cool Whip
2 pkgs. Choco-Bake
3 tbsp. milk
2 tsp. Karo syrup
3 tbsp. butter
1/2 c. powdered sugar
2 tsp. vanilla

Line bottom of 9x13 inch pan with whole graham crackers.

Mix pudding mix, 1 teaspoon vanilla and milk together. Beat for 2 minutes. Add Cool Whip. Pour half of mixture over graham crackers. Cover with a second layer of whole graham crackers. Cover with other half of pudding mixture. Chill for 2 hours and then frost.

Heat Choco-Bake, milk, Karo syrup and butter until butter melts. Stir constantly. Remove from heat and add powdered sugar, 2 teaspoons vanilla. Beat well, then frost. Refrigerate for 24 hours before serving.