1 box graham crackers
2 small pkg. instant French vanilla pudding
2 1/2 c. milk
1 - 9 oz. cool whip

Icing:

6 tbsp. cocoa
3 tsp. melted butter
2 tbsp. oil
1 1/2 c. powder sugar
2 tbsp. white Karo syrup
3 tbsp. milk

Butter a 9 x 13 inch pan. Line with cracker squares. With electric mixer, mix pudding and milk slowly until well blended. Fold in cool whip. Pour 1/2 mixture over crackers. Put another layer of crackers on. Pour remaining mixture in, and top with graham crackers. Stir together icing ingredients. Mix until smooth with electric mixer. Spread over last layer of crackers and refrigerate.