1 (6 serving) box vanilla instant pudding
2 c. milk
2 tsp. vanilla
1 (12 oz.) carton whipped topping
1 (8 oz.) carton sour cream
1 (1 lb.) box graham crackers
1 stick butter
5 tbsp. milk
1/4 c. dry cocoa
1 lb. confectioners' sugar, sifted
1 c. chopped nuts

Make pudding by package directions, using 2 cups of milk instead of 3 listed on box. Add one teaspoon vanilla and beat until pudding thickens. Add whipped topping and sour cream mixing well. Place a layer of graham crackers on the bottom of a 13 x 9 x 2 inch baking dish. Top with half the pudding, another layer of graham crackers, the remaining pudding and a top layer of crackers. Refrigerate. Meanwhile bring the 5 tablespoons milk and the cocoa to a boil, stirring constantly to blend. Remove from heat and add remaining 1 teaspoon vanilla and the confectioners' sugar. Beat until spreading consistency. Fold in nuts. Spread mixture over cake. Refrigerate up to 2 days.