3 (3.5 oz.) vanilla instant pudding
1 1/2 tbsp. vanilla
4 1/2 c. milk
1 (12 oz.) carton softened Cool Whip
1 (16 oz.) box Nabisco graham crackers

Mix pudding, vanilla, milk and Cool Whip for 2 minutes at medium speed. Butter 9 x 12 inch glass dish. Layer graham crackers. Pour 1/2 of pudding mixture on layer of graham crackers, pour rest of pudding mix, top with layer of graham crackers. Add cool topping. Refrigerate 12-14 hours. (Also good frozen.)

TOPPING MIX:

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

Combine milk, cocoa, sugar and salt in pan. Boil 1 minute and stir while boiling. Remove. Add butter and vanilla. Mix well. Set aside. Cool.