Whole graham crackers
2 sm. pkgs. vanilla instant pudding
3 c. milk
8 oz. container Cool Whip

FROSTING:

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

Butter a 9 x 13 inch pan. Mix pudding with milk and blend in Cool Whip. Layer in pan: graham crackers, 1/2 of the pudding, graham crackers, 1/2 of pudding, graham crackers. Refrigerate 2 hours, uncovered, then frost. After frosting, refrigerate 12 to 24 hours, uncovered.