1 box vanilla instant pudding (6 servings)
2 c. milk
2 tsp. vanilla
1 (12 oz.) Cool Whip
1 (8 oz.) sour cream
1 box graham crackers
1 stick butter
5 tbsp. milk
1/4 c. dry cocoa
1 lb. powdered sugar
1 c. chopped nuts (pecans)

Make pudding by package directions using 2 cups milk instead of 3. Add 1 teaspoon vanilla and beat until pudding thickens. Add Cool Whip and sour cream and mix well.

Place a layer of graham crackers on bottom of 13x9x2 baking dish. Top with half the pudding, another layer of graham crackers, then the remaining pudding and top layer of crackers. Refrigerate.

Meanwhile, bring butter, 5 tablespoons milk and cocoa to a boil, stirring constantly to blend. Remove from heat and add remaining 1 teaspoon vanilla and powdered sugar. Beat until spreading consistency. Fold in nuts. Spread on cake. Refrigerate up to 2 days before serving. Serves 16-18.