2 (3 1/2 oz.) pkg. French instant vanilla pudding
3 c. milk
1 (8 oz.) carton Cool Whip
Graham crackers

Combine pudding mix and milk; mix well. Fold in Cool Whip and beat 2 minutes at medium speed. Butter a 9 x 13 inch pan; place a layer of graham crackers in dish. Spread another layer of crackers, then another layer of pudding. Pour over cooled chocolate topping over cake.

FROSTING:

1/4 c. milk
1/3 c. Hershey cocoa
1 c. sugar
1/2 tsp. salt
1/4 stick butter
1 tsp. vanilla

Combine cocoa, milk, sugar, and salt in medium saucepan; allow to boil 1 minute. Remove from heat and add butter and vanilla. Mix well. Cool before topping cake. Refrigerate cake until ready to serve.