2 sm. boxes vanilla instant pudding
3 c. milk
1 box Honey graham crackers
1 (12 oz.) Cool Whip topping

Beat pudding and milk until thick. Blend in Cool Whip. Take the crackers and using a 9 x 13 inch rectangular dish, alternate the filling with the crackers. Start and finish with the crackers. Refrigerate.

ICING:

1 c. sugar
1/3 c. cocoa
1/2 c. evaporated milk
1 stick butter
1 tbsp. vanilla

Bring sugar, cocoa, and milk mixture to a boil and cook for 1 minute. Add 1 stick butter and vanilla. Let cool and beat until thick. Spread on cake and refrigerate cake overnight.