2 (3 3/4 oz.) pkg. French vanilla instant pudding
3 c. milk
1 (9 oz.) container frozen whipped topping
graham crackers

Combine pudding mix and milk; mix well. Fold in frozen whipped topping and beat 2 minutes at medium speed of electric mixer. Butter 9 x 13-inch Pyrex dish. Place layer of whole graham crackers in dish. Spread one half of pudding mixture over crackers. Top with second layer of graham crackers. Spread remaining half of pudding mixture over crackers. Top with third layer of graham crackers.

Chocolate Topping:

1/4 c. milk
1/3 c. Hershey dry cocoa
1 c. sugar
1/8 tsp. salt
1/4 stick butter
1 tsp. vanilla

Combine milk, cocoa, sugar and salt in medium saucepan; allow to boil for 1 minute. Remove from heat and add butter and vanilla, mixing well. Cool. Pour cooled chocolate topping over cake. Refrigerate until ready to serve.

Yield: 12 to 15.