1 large pkg. graham crackers
2 (3 oz.) pkg. French vanilla instant pudding
3 1/4 c. milk
1 Cool Whip (8 oz.)

Butter a 9 x 13-inch dish. Put a single layer of graham crackers on bottom. Combine instant pudding and milk and mix well. Fold in Cool Whip. Put a layer of pudding mix over graham crackers. Repeat this process 2 more times.

Icing:

1 stick butter
2 sq. unsweetened cocoa
1 beaten egg
1 tsp. vanilla
1 tbsp. lemon juice
2 c. powdered sugar

Melt butter with chocolate squares and add remaining ingredients. Mix well and spread on top. Refrigerate.