Butter a 13 x 9 inch baking dish and line with whole graham crackers. Beat until thick:

1 (6 oz.) pkg. instant vanilla pudding
3 c. cold milk

Fold in:

1 (9 oz.) container Cool Whip

Pour half of mixture over graham crackers, and top with another layer of graham crackers. Spread remaining pudding mixture over this and top with another layer of graham crackers.

FROSTING:

1 c. white sugar
1/8 tsp. salt
1/3 c. cocoa
1/4 c. milk

Mix together and bring to a boil. Cook 1 minute. Remove from heat and add 1/4 cup butter and 1 teaspoon vanilla. Cool and beat until smooth and thick enough to spread over last layer of graham crackers (will be a little runny). Refrigerate at least a few hours before serving. Best after 24 hours.