Combine: 1/8 tsp. salt 1/2 c. cocoa Add 1/4 cup milk. Bring to a boil. Remove from heat and add: 1 tsp. vanilla Cool, then beat until smooth and thick enough to spread. CAKE: 1 lb. graham crackers
8 oz. carton Cool Whip
2 (2 3/4 oz.) Jello instant French vanilla pudding
2 2/3 c. cold milk
1 env. plain gelatin Mix pudding, gelatin and milk. Fold in Cool Whip. Place a layer of whole graham crackers in bottom of 9 x 13 inch pan. Spread with 1/2 pudding mix. Repeat crackers and pudding. Crackers again and cover with frosting. Cover pan and refrigerate. Best if made 1 to 2 days ahead. | 
