2 pkgs. instant French vanilla pudding (4 serving size)
1 envelope Knox gelatin
2 2/3 c. milk
1 (8 oz.) container Cool Whip
1 box graham crackers

Combine pudding, gelatin and milk. Beat with a mixer until thick. Fold in Cool Whip. Line 13 x 9 inch pan with whole graham crackers. Pour half of pudding mixture over layer of graham crackers; cover with another layer of graham crackers and the remaining pudding mixture.

Cover with a layer of graham crackers. Top with icing. Chill several hours.

ICING:

1/4 c. milk
1/3 c. Hershey's dry cocoa
1 c. sugar
1/8 tsp. salt
1/4 stick butter
1 tsp. vanilla

Combine milk, cocoa, sugar and salt in medium saucepan, boil 1 minute. Remove from heat. Add butter and vanilla mixing well. Cool.