1 lb. graham crackers
2 boxes (sm.) French vanilla instant pudding mix
2 1/2 c. milk
9 oz. container Cool Whip

Mix together the milk and pudding mix. Beat until smooth and thickened. Add a 9 ounce container of Cool Whip and mix gently. Layer whole crackers on the bottom of a greased 9 x 13 inch pan. Add half of pudding mixture; spread over the graham crackers. Place another layer of whole graham crackers on top of pudding. Add the remaining pudding. Then add a third layer of crackers. Cover and refrigerate 2 hours. Then, ice with the following:

6 tbsp. cocoa
1 1/2 c. confectioners' 10X powdered sugar, sifted
3 tbsp. butter
3 tbsp. milk
2 tbsp. oil
2 tsp. white Karo syrup
2 tsp. vanilla

Beat all together until smooth. Refrigerate 24 hours.