Difficulty: Easy - for beginners
2 3.4 oz. packages Instant French Vanilla Pudding
3 cups milk
1 8 oz. container of cool whip
1 box plain Graham Crackers (not cinnamon)
3 tbsp butter
1/2 cup powdered sugar
3 tbsp milk
1 tbsp vanilla
6 tbsp cocoa
2 tbsp oil
2 tbsp dark karo syrup
Prepare pudding as directed on package. FOLD cool whip into pudding.
Butter a 9x13 cake pan. Cover bottom of cake pan with a layer of graham crackers. Then top graham crackers with 1/2 the pudding mixture, top with a layer of graham crackers. Repeat, ending with graham crackers on top. You should have 3 layers of graham and 2 layers of pudding.
Whisk frosting ingredients together until well blended. Spread evenly over top graham cracker layer.
Refridgerate for 3 hours, preferably for 24 hours.