Graham crackers
1 lg. box French vanilla instant pudding mix
3 c. milk
1 (8 oz.) container Cool Whip

Grease a 9x13 inch casserole dish with butter. Line dish with graham crackers. Mix instant pudding and milk together. Fold in Cool Whip. Pour 1/2 mixture over graham crackers. Cover mixture with another layer of graham crackers. Pour remaining 1/2 mixture over graham crackers and cover mixture with graham crackers. Cover with the following topping and refrigerate overnight.

TOPPING:

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

Mix sugar, salt, cocoa, and milk together in top of double boiler. Bring mixture to a boil, and let boil for 1 minute, stirring to avoid burning. Add butter and vanilla and cool. Beat until thick and creamy. Pour over graham crackers.