1/2 c. unsweetened cocoa powder
1/4 c. granulated sugar
1/4 c. water
1 tsp. vanilla extract
1 container (12 oz.) frozen whipped topping, thawed
18 whole honey-cinnamon graham crackers (5 x 2 1/2 inch each)

1. FILLING: Whisk cocoa, sugar, water and vanilla in a large bowl until blended and smooth.

2. Stir in a large spoonful whipped topping, then fold in remaining topping until blended. (Makes about 5 cups.)

3. Line a small cookie sheet with waxed paper. Arrange 3 graham crackers side by side (long sides touching) in middle of cookie sheet. Spread heaping 1/2 cup filling evenly to edges. Repeat with 5 more layers crackers and filling. Spread sides with remaining filling.

4. Refrigerate 3 hours or until cake is soft enough to insert a toothpick into each corner. Carefully wrap with plastic (toothpicks will keep plastic from sticking to cake). Refrigerate at least 4 more hours. (12 is better.)

5. Using 2 spatulas, transfer cake to serving plate. (This is best made a day ahead so that the graham crackers soften to a cakelike texture.)