INGREDIENTS:
Filling:
2 (3.5 oz.) boxes vanilla instant pudding**
3 c. milk
1 (8 oz.) container Cool Whip non-dairy whipped topping {or 3 c. homemade whipped cream}
1 (14.4 oz) box graham crackers
Topping:
1/3 c. unsweetened cocoa powder
1 c. granulated sugar
1/4 c. milk
1/2 c. butter {1 stick}
1 tsp. vanilla extract
INSTRUCTIONS:
- FOR THE FILLING: Combine dry pudding mix and 3 cups milk; beat until well mixed. Stir in Cool Whip.
- 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: In a medium-sized saucepan, 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.
- Pour chocolate topping over the top layer of graham crackers. Spread evenly to completely cover graham crackers.
- Refrigerate over night.
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