Line a 13"x9" pan with graham crackers. Mix 2 (3 oz.) packages Jello instant French vanilla pudding with 3 cups milk. Beat 2 minutes. Fold in 1 (8 oz.) carton Cool Whip. Alternate layers of pudding mix and graham crackers. Top layer being graham crackers. Top with frosting.

FROSTING:

1 c. sugar
1/3 c. cocoa
1/4 c. milk

Bring to boil and cook 1 minute. Remove from heat. Add 1/4 cup butter and 1 teaspoon vanilla. Cool then beat until smooth and thick. Spread over dessert. Refrigerate overnight.