1 box graham crackers
2 boxes instant French vanilla pudding
2 c. milk
16 oz. Cool Whip
1/3 c. cocoa
1/4 c. Carnation evaporated milk
1 c. sugar
1 stick butter
1 tsp. vanilla

In a glass 9x13 pan, lay graham crackers in squares. Beat pudding mix and 2 cups milk until thickened, fold in Cool Whip. Add 1/2 pudding over graham crackers; add another layer of graham crackers. Add rest of pudding, layer more graham crackers over this.

In a saucepan, add cocoa, sugar and evaporated milk. Bring to a boil; cook 1 minute, stirring constantly. Add butter and vanilla; let cool slightly. Pour over graham crackers; chill at least 12 hours before serving.