1 box graham crackers
2 sm. pkgs. French vanilla instant pudding
3 1/2 c. milk
1 (8 oz.) carton Cool Whip, thawed

Line bottom of buttered 9 x 13 inch dish with graham crackers. Mix pudding with milk and beat 1 minute. Stir in Cool Whip. alternate layers of pudding and graham crackers. Ending with crackers. Chill for 2 hours or longer. Frost with additional Cool Whip or make Chocolate Glaze.

CHOCOLATE GLAZE:

Combine and bring to boil: 2 tbsp. butter

Remove from heat and stir in 3 tablespoons cocoa. Beat in: 1/2 tsp. vanilla

Whisk until smooth. Cool slightly and spread over top of above cake.