1/2 c. unsweetened cocoa powder
1/4 c. sugar
1/4 c. water
1 tsp. vanilla
1 (12 oz.) container whipped topping
18 whole honey-cinnamon graham crackers

Whisk cocoa, sugar, water, and vanilla in large bowl until blended and smooth. Stir in a large spoonful whipped topping, then fold in remaining topping until blended. Line a small cookie sheet with waxed paper. Arrange 3 crackers side by side (long sides touching on sheet). Spread 1/2 cup filling evenly to edges. Repeat with 5 more layers and filling. Spread sides with remaining filling. Refrigerate 3 hours or until cake is soft enough to insert toothpicks at each corner, then cover with plastic wrap. Best if made a day ahead so crackers soften to a cake-like texture. Use 2 spatulas to transfer to serving plate. May be decorated with powdered sugar or chocolate curls.