1-16 oz pkg. graham crackers
2-3 oz pkg. instant French vanilla pudding
3 1/2 cups milk
1-9 oz container whipped
6 Tblsp cocoa
2 tsp white corn syrup
2 tsp vanilla
5 Tblsp butter, softened
1 1/2 cup confectioners sugar
3 Tblsp milk

Line bottom of buttered 9"x13" baking pan with single layer of graham crackers. Combine pudding and milk and beat at medium speed for 2 minutes. Blend in whipped topping. Pour half of this mixture over graham crackers. Place second layer of graham crackers over pudding and pour remaining pudding over and cover with another layer of graham crackers. Refrigerate this for 2 hours, then frost. 
Frosting: Mix together the cocoa, corn syrup, vanilla, butter, confectioners sugar and milk, beat until smooth. Frost the chilled pudding mixture with the frosting. Refrigerate over night.