1 lb. graham crackers
2 (3 oz.) instant French vanilla puddings
1 (8 oz.) Cool Whip
3 1/2 c. milk

Spread butter on the bottom and sides of a 9 x 13 inch pan. Mix pudding according to directions with 3 1/2 cups milk. Fold in Cool Whip. Line pan with graham crackers. Put half of pudding on, then another layer of grahams, the rest of the pudding, ending with grahams. Refrigerate 3 or 4 hours.

TOPPING:

2 1/2 c. 10x sugar
1 1/2 tsp. vanilla
6 tbsp. milk
3 env. Chocobake

Spread on top and refrigerate all night.