Thanks to Alana for introducing me to this blissful dessert. I made it last night for book club and everyone asked for the recipe. So here it is..
1 box graham crackers (small box)
2 small boxes instant french vanilla pudding
3 1/2 c. milk
1 (8 oz.) container cool whip
**Butter bottom of 13x9 inch pan. Line with graham crackers. Mix pudding with milk. Beat at medium speed for 2 mins. Blend in cool whip, pour half the mixture in over crackers. Place second layer of crackers over pudding. Pour remaining pudding over crackers. Cover with more crackers. Refrigerate for 2 hours.**
Icing for the cake.
6 tblsp. cocoa powder
2 tblsp. oil
2 tsp. white Karo syrup
2 tsp. vanilla
3 tblsp. soft butter
1 1/2 c. confectioners sugar
3 tblsp. milk
** Beat together and spread on cake. Refrigerate for 24 hours.**