1 lg. vanilla instant pudding
1 (8 oz.) container Cool Whip
Graham crackers

Prepare pudding as directed; blend in Cool Whip. Alternate layers of graham crackers with pudding mixture, ending with graham crackers.

CHOCOLATE ICING:

1 c. sugar
1/4 c. cocoa
1/4 c. milk
1 tsp. vanilla
1/2 stick butter

Combine milk, cocoa and sugar in pan and bring to a boil. Boil for 1 minute. Remove from heat and add vanilla and butter. Blend with mixer. Cool before pouring over cake. Keep refrigerated until ready to serve (at least overnight to allow graham crackers to moisten).