2 sm. pkgs. instant banana pudding
3 c. milk (1 lg. can evaporated milk and 1 can water)
1 (8 oz.) Cool Whip
1 box graham crackers
1 c. granulated sugar
1/3 c. cocoa
1/4 c. milk
1/4 c. butter
1 tsp. vanilla

Use mixer to mix together pudding and milk until thick. Add Cool Whip and mix well. Butter bottom and sides of 13x9 pan (tupperware). Place layer of half graham crackers in bottom of pan. Cover with 1 of pudding mixture. Add another layer of graham crackers and the other half of pudding mixture. Top with layer of graham crackers.

Mix together in saucepan sugar, cocoa in milk. Bring to a boil and boil one minute. (Do not put it on high or it will burn.) Remove from heat and add butter and vanilla. Stir constantly until it begins to thicken. Topping does not have to cool before pouring over cake.