2 pkgs. instant French vanilla pudding
1 box graham crackers
butter
3 c. milk
8 oz. Cool Whip

Mix pudding and milk together and beat for 2 minutes. Add Cool Whip and set aside. Grease 9 x 13 inch pan with butter and line with graham crackers separated. Add a layer of pudding, a layer of graham crackers, a layer of pudding, a layer of graham crackers (top layer); set aside. Mix together Chocolate Sauce Topping and spread on top of graham crackers. Refrigerate 24 hours or overnight.