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

Butter bottom of 9"x13" pan. Line with crackers. Mix pudding with milk 2 minutes. Blend in Cool Whip. Pour 1/2 mixture over crackers. Place 2nd layer of crackers. Pour in remaining pudding. Place 3rd layer of crackers. Place in refrigerator 2 hours.

FROSTING:

2 pkgs. Choco Bake
2 tsp. white (light) Karo syrup
2 tsp. vanilla
1 1/2 c. 10X sugar
3 tbsp. soft butter
3 tbsp. milk

Beat all ingredients until smooth. Spread over cake. Refrigerate 24 hours before serving.