1 carton (8 oz.) prepared whipped topping
2 1/2 c. milk
2 pkg. (3 3/4 oz. each) vanilla instant pudding
Graham crackers
4 tbsp. butter
4 tbsp. black coffee
2-3 sq. unsweetened chocolate
1 tsp. vanilla
1 1/2-2 c. confectioners' sugar

In medium mixing bowl, mix by hand the whipped topping and milk and pudding mix for filling.

Butter a 9 x 13 inch dish. Layer the bottom with whole graham crackers. Pour half of the filling over the crackers. Add another layer of crackers, remaining filling and layer the top with crackers.

Melt chocolate and butter in top of double boiler. Add coffee and vanilla, stirring in enough confectioners' sugar to make it spreadable. While still hot, spread over dessert. Chill to serve.