1 box graham crackers
2 pkg. (3 oz.) French vanilla instant pudding
3 c. milk
1 (9 oz.) Cool Whip

ICING:

1 1/2 c. powdered sugar
1/4 c. cocoa
2 tbsp. butter, soft
2 tbsp. hot water or coffee
1 tsp. vanilla

9 x 13 inch glass dish, refrigerate dessert overnight. Blend 2 packages instant pudding mix using 3 cups milk. Fold into Cool Whip. Line pan with about 15 graham crackers. Top with pudding mix; add another layer of graham crackers followed by pudding then graham crackers.

Icing: Blend powdered sugar and cocoa in small bowl. Make well in center. Add softened butter and water. Blend all. Add vanilla. Ice cake: Cool in refrigerator overnight. Cover with foil.