2 (3 3/4 oz.) pkg. French vanilla instant pudding mix
3 c. milk
1 (9 oz.) container frozen whipped topping
graham crackers

Combine pudding mix and milk; mix well. Fold in whipped topping and beat 2 minutes at medium speed of electric mixer. Butter a 9 x 13-inch pan. Place a layer of whole graham crackers in pan. Spread half of pudding mixture over crackers. Top with second layer of graham crackers. Spread remaining half of pudding mixture over crackers. Top with a third layer of graham crackers. Pour cooled Chocolate Topping over cake. Refrigerate until ready to serve.

Yield: 12 to 15 servings.

Chocolate Topping:

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

Combine milk, cocoa, sugar and salt in a medium saucepan. Allow to boil for 1 minute. Remove from heat and add butter and vanilla, mixing well. Cool.