1 lb. graham crackers
2 pkg. vanilla instant pudding (can use sugar free)
3 1/4 c. milk
1 pkg. Cool Whip (8 oz.)

Mix milk and instant pudding. Beat until smooth. Pour 1/2 of filling over crackers (bottom layer). Pour remaining filling over second layer. Cover with third layer of crackers. Refrigerate for 2 hours.

FROSTING:

3 tbsp. milk
2 pkgs. Nestle's choco bake unsweetened liquid chocolate
2 tsp. light corn syrup
2 tsp. vanilla
3 tbsp. butter

When melted and blended, add 1 1/2 c. confectioner's sugar. Beat until smooth. Spread on cake and refrigerate for 24 hours. This dessert freezes well. Serves 12.