4	gallons	prepared vanilla pudding
4	cartons	(16 oz. each) frozen whipped topping, thawed
6	pounds	graham crackers
ICING
5	cups	confectioners' sugar
1/3	cup	corn syrup
¼	cup	cutter or margarine, softened
¼	cup	baking cocoa
3	tbsp.	vegetable oil
¼ to ½	cup	milk

In a large container, mix pudding and whipped topping; set aside.  Place one third of the graham crackers side by side in bottoms of about twelve 13-in. x 9-in. x 2-in. baking pans.  pour about 2 inches pudding mixture over crackers.  Add another layer of crackers and pudding.  Top with remaining crackers. Cover and refrigerate overnight.  For icing, combine confectioners' sugar, corn syrup, butter, baking cocoa and oil in a mixing bowl.  Beat until smooth, adding enough milk to achieve spreading consistency.  Spread on top of crackers' chill until serving.

140 servings