2 (3 oz.) pkgs. French vanilla instant pudding
3 c. cold milk
2 tsp. vanilla
8 oz. Cool Whip
Graham crackers

Mix instant pudding with cold milk. Beat two minutes or until thickened. Add vanilla and fold in Cool Whip. Line 9x12x2 inch baking dish with graham crackers. Add 1/2 of the pudding mixture. Add 2nd layer of graham crackers then add the second 1/2 of the pudding mixture. Add 3rd layer of graham crackers.

ICING:

1 c. sugar
1/8 tsp. salt
1/4 c milk
1/2 c. cocoa
1 tbsp. vanilla
1 stick melted butter

Combine sugar, salt, milk and cocoa. Bring to boil and boil 1 minute. Add vanilla and butter. Blend and set aside for 5 minutes. Pour and spread over top of 3rd layer of graham crackers. Refrigerate overnight or longer. Serves 18 to 24.