1 (1 lb) box graham cracker
2 (3) boxes French vanilla instant pudding
3 cups milk
1 (8 ounce) container frozen whipped topping, thawed
3 cups confectioners' sugar
1 cup cocoa
6 tablespoons butter, softened
2/3 cup milk
4 teaspoons light corn syrup
4 teaspoons pure vanilla extract
Line bottom of a 9x13 pan with whole graham crackers.
Using electric mixer, mix pudding with milk.
Beat at medium speed for 2 minutes.
Fold in whipped topping.
Pour half the pudding mixture over crackers.
Place another layer of whole graham crackers.
Pour remaining half of pudding mixture over top.
Cover with another layer of whole graham crackers.
Spread frosting on top.
Blend together sugar and cocoa.
Add butter and milk, mixing well.
Add corn syrup and vanilla and stir until creamy.
Refrigerate cake for 24 hours before serving.