1 box graham crackers
2 sm. pkgs. of instant vanilla pudding
2 c. milk
8 oz. Cool Whip

Mix pudding and milk until thick, fold in Cool Whip. You need a 13 x 9 dish, put a layer of graham crackers (still whole) in bottom of dish use half of pudding mixture and spread over crackers, layer of graham crackers and other half of pudding, then top again with graham crackers. After this you spread on the chocolate icing. Place in refrigerator overnight. Store in refrigerator.

CHOCOLATE ICING:

1 c. sugar
1/3 c. cocoa
1 stick butter
1/4 c. evaporated canned milk
1 tsp. vanilla

Mix sugar, cocoa and milk over medium heat. (Be careful it sticks very easily.) Bring to boil stirring constantly and boil 1 minute. Add butter and vanilla. Stir until melted and pour over crackers.