1 sm. box graham crackers
2 pkg. French vanilla pudding, instant type
3 c. milk
8 oz. tub Cool Whip

Mix pudding and milk together; fold in the Cool Whip. Butter a 9 x 13 inch pan; line bottom with whole graham crackers. Spread 1/2 the pudding mixture over layer of crackers. Cover with another layer of whole crackers, then rest of pudding. Another layer of crackers on top. Refrigerate and make frosting.

FROSTING:

1 pkg. Choco Bake
1 1/2 tsp. Karo (light) syrup
4 1/2 tsp. butter
1 tsp. vanilla
4 1/4 tsp. milk
3/4 c. powdered sugar

Mix frosting. Spread over top layer of graham crackers. Refrigerate for 24 hours. Cut in pieces and serve.