Adapted from 4.bp.blogspot.com
(3.5 oz.) boxes vanilla instant pudding
(12 oz.) container Cool Whip
stick (½ c.) butter (or margarine)
For the filling: 1. Combine pudding mix and milk; beat. Stir in Cool Whip. 2. Place a layer of graham crackers in the bottom of a 9x13" dish. Spread 1/2 of the pudding mixture over the graham crackers. Repeat with another layer of graham crackers and pudding; then top with a final layer of graham crackers. For the topping: 3. Bring cocoa, milk, and sugar to a full rolling boil; boil about 1 minute, stirring very frequently. Remove from heat and cool one minute. Add butter and vanilla; stir until butter is melted. 4. Pour chocolate topping over the top layer of graham crackers. 5. Refrigerate over night.