CAKE:

1 box graham crackers
2 pkg. French vanilla instant pudding
3 c. milk
1 (12 oz.) Cool Whip

FROSTING:

1/3 c. cocoa
1 c. sugar
1/2 c. milk
1/8 tsp. salt
1/4 c. butter
1 tsp. vanilla

CAKE: Mix pudding and milk for 2 minutes. Fold in Cool Whip and blend well. Layer pudding mixture with graham crackers in 9x13 inch pan.

FROSTING: Bring cocoa, milk, salt, sugar to boil. Add butter and vanilla. Cool. Pour over cake. This cake should be refrigerated. It tastes better on the second day. Wonderful!