1 (16 oz.) graham crackers
2 pkgs. instant vanilla pudding
3 1/2 c. milk
8 oz. Cool Whip

Butter bottom of a 9 x 13 inch pan. Line with whole graham crackers. Mix pudding with milk. Beat well. Blend in Cool Whip. Pour half of mixture over crackers. Place remaining pudding over and cover with remaining crackers. Refrigerate for 2 hours, then frost.

FROSTING:

6 tbsp. cocoa
2 tsp. vanilla
2 tsp. Karo syrup
1 1/2 c. confectioners' sugar
3 tbsp. butter
3 tbsp. milk

Beat all frosting ingredients together until smooth. Spread over cake. Refrigerate for 24 hours before serving.