CAKE:

1 box graham crackers
1 (6 oz.) pkg. instant French vanilla pudding
3 c. milk
1 (9 oz.) Cool Whip

ICING:

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

CAKE: Butter 13"x9" dish. Line bottom with whole graham crackers. Mix instant pudding with milk, beat 2 minutes. Fold in Cool Whip. Pour layer of pudding mixture over graham crackers, top with another layer of graham crackers then another layer of pudding. End with a layer of whole crackers. Frost with fudge icing and let stand in refrigerator overnight.

ICING: Mix all ingredients and boil for 1 minute. Cool. Beat until smooth and thick enough to spread.