1 lg. box vanilla pudding (not instant)
1 lg. carton Cool Whip (12 oz.)
Graham crackers

GLAZE:

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

Butter an oblong glass dish and layer with graham crackers. Mix vanilla pudding per directions. Fold in Cool Whip. Layer 1/2 of mixture on crackers. Place another layer of crackers and mixture until gone ending with crackers on top. Be sure corners have crackers for dish to be sealed.

GLAZE: Cook until thick. Add 1/2 stick of butter and some vanilla while cooking.

Before cooling pour over graham crackers. While pouring over dish glaze should be thin and will begin to harden. Refrigerate.