Graham crackers
2 pkgs. instant vanilla pudding
3 c. cold milk
12 oz. tub Cool Whip

TOPPING:

1 c. confectioners' sugar
2 tbsp. cocoa
1 c. boiling water
1/4 c. cornstarch

Butter a 9x12 inch pan and line with whole graham crackers, breaking if necessary to fit. Mix cold milk with instant vanilla pudding. Mix in Cool Whip. Pour half over the crackers. Make another layer. Refrigerate for 2 hours before frosting.

Mix cocoa with boiling water. Mix cornstarch with a little cold water. Add sugar and cornstarch to cocoa mixture. Boil one minute. Pour over pudding. Refrigerate overnight.