FILLING:

2 sm. pkgs. French vanilla instant pudding
3 1/2 c. cold milk

Beat at low speed, 3 minutes.

8 oz. Cool Whip

Beat again until well blended. Layer a 13 x 9 inch pan as follows: 1 layer graham crackers, 1/2 pudding mixture, 1 layer graham crackers, 1/2 pudding mixture, 1 layer graham crackers. Refrigerate while preparing frosting.

FROSTING:

Blend 3 tablespoons cocoa with 3 tablespoons softened butter. Add 1 1/2 cups 10X sugar and blend. Add 3 tablespoons milk and 2 teaspoons vanilla and blend. Spread frosting on top of graham cracker top. Best if made the night before and refrigerated.

(Rebuck)