1 box graham crackers
2 pkgs. instant French vanilla pudding
3 1/4 c. milk
8 oz. Cool Whip

Mix pudding and milk for 2 minutes on low. Blend in Cool Whip. Grease 9 x 13 inch pan with butter. Line with 1 layer of crackers. Pour 1/2 of pudding mixture on crackers. Add another layer of crackers. Pour remaining pudding over those. Add a last layer of crackers and refrigerate for 2 hours.

ICING:

1 pack Nestle chocolate
2 tsp. white syrup
2 tsp. vanilla
3 tbsp. milk
3 tbsp. softened butter
2 c. powdered sugar

Beat until smooth, pour over crackers, and refrigerate.