2 (3.5 oz.) boxes vanilla instant pudding
3 c. milk
1 (8 oz.) container Cool Whip
1/3 c. cocoa
1 c. sugar
1/4 c. milk
1 stick (1/2 c.) butter (or margarine)
1 tsp. vanilla
Need to make it the day before you plan to eat it to give it time to soak the pudding stuff into the graham crackers.
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 9×13″ 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 overnight.
That’s it! Enjoy!