1 box graham crackers
2 sm. vanilla instant pudding
3 c. milk
1/2 c. confectioners' sugar
1 (8 oz.) Cool Whip
1 stick butter
2 tsp. vanilla
5 tbsp. evaporated milk
4 tbsp. cocoa
2 c. confectioners' sugar (sifted in bowl)

Beat pudding, 1/2 cup confectioners' sugar and milk until smooth. Fold in Cool Whip. Set aside. Grease 9 x 13 inch pan with butter. Layer graham crackers, 1/2 of pudding, graham crackers, pudding and top with graham crackers.

FROSTING:

Melt butter and add vanilla, evaporated milk and cocoa. Bring to a boil. Stir. Pour over sifted sugar. Stir well. Cool and spread on top of crackers. Refrigerate overnight.