1 box graham crackers
2 sm. boxes Jello instant pudding, vanilla
1 (8 oz.) container Cool Whip
3 c. milk

Mix pudding with milk and fold in Cool Whip. Butter sheet cake pan. Line with graham crackers just on bottom. Cover with half of pudding and Cool Whip mixture. Add another layer of crackers. Cover with rest of pudding, and add a third layer of crackers.

TOPPING:

1 c. sugar
1/4 c. milk
1/8 tsp. salt
1/3 c. cocoa

Mix together above ingredients. Boil 1 minute; remove from heat and add 1 teaspoon vanilla and 1/4 cup butter. Pour over cake and refrigerate.