2 pkgs. instant French vanilla pudding (4 serving size)
3 c. milk
Graham cracker (whole as needed)
3 tbsp. cocoa
2 c. powdered sugar
1 (12 oz.) container Cool Whip
3 tbsp. butter
4 tbsp. milk

Beat 3 cups of milk and pudding about 2 minutes, then fold in Cool Whip. Line 9 x 13 inch pan with graham crackers in a single layer. Spread half the pudding mixture over crackers and put second layer of crackers over that, then top with rest of pudding mixture. Top with more crackers, 3 layers in all.

TOPPING: Melt butter and cocoa to dissolve. Blend all ingredients. Spread on top of crackers. Cover and refrigerate for 24 hours before serving.