2 (3 1/2 oz.) pkgs. Jello instant pudding and pie filling
1 tbsp. vanilla
3 c. milk
1 (8 oz.) carton Cool Whip, softened
1 (16 oz.) box Nabisco Graham crackers (approximately 22 crackers)

TOPPING:

1/4 c. milk
1/3 c. Hershey's dry cocoa
3/4 c. sugar
1/8 tsp. salt
2 tbsp. butter
1 tsp. vanilla

Topping: Combine milk, cocoa, sugar and salt in medium saucepan. Allow to boil 1 minute; stir constantly. Remove from heat. Add butter and vanilla; mix well and set aside to cool.

Cake: Combine pudding mix, vanilla and milk. Fold in Cool Whip and beat 2 minutes at medium speed. Butter a 9x13 glass dish. Place a layer of whole graham crackers in dish. Spread 1/2 of pudding mix over crackers; repeat. Top with third layer of graham crackers. Cover with cooled chocolate topping. Refrigerate 12-24 hours. Serves 12-16.