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.
TRACEY'S NOTES
Keep in mind when making, this dessert must chill overnight.
**PLEASE NOTE: As of October 2016, I have heard from some readers that the size of the pudding package has changed. CHECK your package size!! You may need to buy an extra package of pudding to be sure you have a total of 7 ounces of dry pudding mix ... if you don't, the filling may be soupy and not set up. (Or, you could reduce the amount of milk proportionally to the "new" amount of pudding you have if your packages are smaller ... but then you would have less filling.)
Enjoy! (Seriously, enjoy! ... this stuff is soooooo good.)

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