Butter bottom of a 13 x 9 pan. Line with graham crackers. Prepare pudding with milk. Beat at medium until well blended. Fold in Cool Whip. Pour half over graham crackers. Cover with another layer of crackers. pour remaining pudding over crackers and top with another layer of crackers. Refrigerate for at least 2 hours before frosting.

 

                            Icing:

                             1 1/2 powdered sugar

                             2 tsp. karo syrup

                             2 tsp. vanilla

                             2 oz cocoa

                             3 Tab of milk

                             3 Tab of butter

                      

 Inn a sauce pan, melt butter and add cocoa, mixing well on low heat. Add powdered sugar, vanilla, milk and syrup: blend until well combined. Frost the cake and refrigerate for 24 hours before serving.    ENJOY...