2 (3 1/2 oz.) pkgs. Jello vanilla INSTANT pudding (can use diet)
1 tbsp. vanilla
3 c. milk
1 (8 oz.) carton Cool Whip, softened
1 (16 oz.) box graham crackers

TOPPING:

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

TOPPING: Combine milk, cocoa, sugar and salt in medium saucepan. Allow to boil 1 minute, stirring constantly. Remove from heat, add butter and vanilla; mix well and set aside to cool.

CAKE: Combine pudding mix, vanilla, and milk. Fold in Cool Whip and beat 2 minutes at medium speed.

Butter a 9 x 13 inch glass dish. Place a layer of whole graham crackers on bottom. Spread 1/2 of pudding mixture over crackers, repeat. Top with third layer of graham crackers. Cover with cooled chocolate topping. Refrigerate 12-24 hours. Serves 12-16.

This cake does better when made a day ahead of time.