Cake:

1 box graham crackers
2 pkg. French vanilla instant pudding mix
3 1/2 c. whole milk
1 container frozen whipped topping

Glaze:

3 tbsp. butter
2 tbsp. cocoa
1 1/2 c. powdered sugar
3 tbsp. whole milk
2 tbsp. corn syrup
2 tsp. vanilla

Prepare the pudding, using only 3 1/2 cups of whole milk; fold in frozen dairy topping. Layer the graham crackers in a 13 x 9 x 2-inch glass baking dish, using 1/2 the pudding mixture, then crackers, the remaining pudding and top with a third layer of crackers. Refrigerate 2 hours (or more) before frosting with cocoa glaze.