2 (3 3/4 oz.) pkg. French vanilla instant pudding
3 c. milk
1 (9 oz.) Cool Whip, frozen
Chocolate wafers (graham crackers may be substituted)

ICING:

1/4 c. milk
1/3 c. Hershey's dry cocoa
1 c. sugar
1 tsp. vanilla
1/4 stick butter
1 tsp. salt

Combine pudding and milk; add Cool Whip and beat 2 minutes at medium speed. Butter a 9 x 13 inch dish, put a layer of wafers in dish. Put 1/2 of pudding on top, second layer of wafers, rest of pudding, third layer of wafers. Top with cooled icing.

ICING: Boil milk, cocoa, sugar and salt. Add vanilla and butter; stir until cooled completely. Pour over cake. Store in refrigerator.