2 sm. pkgs. Jello vanilla instant pudding & pie filling
3 c. milk
1 (16 oz.) box Nabisco graham crackers (approximately 22 crackers)
1 (8 oz.) container Cool Whip, softened
1 tbsp. vanilla

TOPPING:

1/4 c. milk
3 tbsp. dry cocoa
2 tbsp. butter
1 tsp. vanilla
3/4 c. sugar

Combine pudding mix, vanilla and milk. Fold in Cool Whip and beat 2 minutes at medium speed. Butter a 9 x 13 inch glass dish. Place a layer of whole graham crackers in dish. Spread 1/2 of pudding mixture over crackers; repeat. Top with third layer of graham crackers. Cover with cooled chocolate topping. Refrigerate 12 to 24 hours. Serves 12 to 15. (Best when made one day ahead).

TOPPING: Combine milk, cocoa and sugar in medium saucepan. Allow to boil for 1 minute; stir constantly. Remove from heat; add butter and vanilla; mix well and set aside to cool.