2 (3 oz) pkg. vanilla instant pudding
3 cups cold milk (whole milk works best)
1 (8 0z) cool whip
1 box of graham crackers
Mix pudding and milk with hand mixer until set. Fold in cool whip. In a 9x13 dish, layer crackers, pudding, crackers, pudding, crackers. Always ending with crackers on top.
Top with chocolate icing.
CHOCOLATE ICING
1/3 cup cocoa
1 cup white sugar
1 tsp vanilla
1/2 cup butter
1/4 cup milk
Mix cocoa and sugar in sauce pan. Add in remaining ingredients and stir. Boil for 1 minute. Cool slightly and then pour over the top layer of graham crackers. Refrigerate 6-24 hours. Graham crackers will soften.
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