TOPPING:

1 c. sugar
1/3 c. cocoa
1/4 c. milk
1/4 c. butter
1/8 tsp. salt
1/2 tsp. vanilla

CAKE:

2 sm. boxes French vanilla or plain vanilla instant pudding
3 c. milk
1 (8 oz.) Cool Whip
1 lb. box graham crackers

Make topping first. Melt butter in medium saucepan. Add cocoa, milk and sugar. Boil 1 minute. Remove from heat and add salt and vanilla; set aside.

Then in a large bowl mix instant pudding and milk. Then fold in Cool Whip.

In 9x13 pan put layer of whole crackers, layer of pudding. Alternate until you have 3 layers. Start and end with crackers. Pour topping on top and refrigerate overnight.