1 1/2 stick butter
Graham crackers
1 (8 oz.) cream cheese
1 lg. Cool Whip
1 c. powdered sugar
1 tsp. vanilla
3 boxes instant chocolate pudding
3 c. milk

Make graham cracker crust. Bake 15 minutes in 9 x 13 inch pan. Cool. Mix cheese, 1/2 cup Cool Whip, sugar and vanilla. Spread onto first layer. Make pudding and pour on second layer. Top with remainder of Cool Whip.