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

FROSTING:

2 pkg. Redi-Blend or Choco-Bake (soft) unsweetened chocolate
2 tsp. white Karo syrup
3 tbsp. soft butter
3 tbsp. milk
2 tsp. vanilla
1 1/2 c. powdered sugar

Grease bottom of 9 x 13 pan. Line it with graham crackers. Mix pudding with milk and beat at medium speed for 2 minutes. Blend in Cool Whip. Pour 1/2 mixture over crackers then put layer of graham crackers over the pudding. Pour remaining pudding over this and cover with more crackers. Refrigerate for 2 hours and then mix frosting ingredients and spread on top. (Frosting will be thin.)