This recipe will bring you many compliments!

FILLING:

2 (3 oz.) pkg. instant vanilla pudding
2 tbsp. vanilla
3 c. milk
1 (8 oz.) container Cool Whip, defrosted

TOPPING:

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

Line the bottom of a 9x13 inch pan with whole graham crackers. Set aside.

Combine pudding mix with vanilla and milk. Fold in Cool Whip. Spread half of this pudding mixture over the crackers. Top with another layer of crackers. Gently spread remaining pudding on this and top with third and final layer of crackers. Refrigerate while preparing chocolate topping.

Combine sugar, salt and cocoa in small saucepan. Stir in milk. Bring this mixture to a boil, stirring constantly. Allow to cook for a full minute. Remove from heat and add 1/4 cup butter and 1 teaspoon vanilla. Stir well and allow to cool some before spreading thinly over top layer of crackers. Refrigerate overnight before serving.

Remember not to cover until chocolate topping gets firm when spread on crackers.

NOTE: This dessert freezes well.