1 stick butter, butter, or imitation butter
1 c. granulated sugar
1/3 c. cocoa
1/4 c. skim or low-fat milk
1/2 tsp. vanilla
1/8 tsp. salt

SHELL:

Cinnamon graham crackers

BATTER:

2 boxes Jello instant sugar-free vanilla pudding mix
3 c. skim or low-fat milk
8 oz. Cool Whip, light

Make topping first so it can cool. Melt butter in saucepan; add sugar, cocoa and milk. Bring to boil and cook 1 minute. Remove from heat and add vanilla and salt. Let cool.

Mix pudding and milk; then fold in Cool Whip.

In a 9x13x2 inch pan or dish, put in a layer of graham crackers. Spread half the batter on the crackers. Place a second layer of crackers on top and lay in the rest of the batter. Add a third layer of crackers to the top of this and cover completely with the chocolate sauce. Refrigerate for 3 to 4 hours, or better yet overnight. Don't eat it all at one sitting!