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

ICING:

1/2 c. cocoa
2 tbsp. butter
1 1/2 c. powdered sugar
1 tsp. vanilla
3 tbsp. white Karo syrup

Butter bottom and sides of a 13 x 9 inch pan. Line with whole graham crackers. Mix pudding and milk. Let it thicken slightly. Add Cool Whip to pudding and stir well. Pour half of pudding over graham crackers. Top with layer of graham crackers. Pour on remaining pudding. Top with graham crackers. Top with icing. Refrigerate 24 hours before serving.