2 (3 oz) packages instant vanilla pudding mix
   3 c milk
   1 (8 oz) container frozen whipped topping, thawed
   1 (16 oz) package chocolate graham crackers
  ¼ c milk
1/3 c unsweetened cocoa powder
   1 c white sugar
   2 tbsp butter
   1 tsp vanilla extract 

In a large bowl, combine pudding mix and 3 c milk; mix well.  Fold in whipped topping and beat with mixer for 2 minutes.  In a buttered 9x13” baking dish, spread a layer of graham crackers on the bottom of the dish.  Spread ½ of the pudding mixture over crackers; then top with graham crackers.  Spread remaining pudding over crackers.  Top second pudding layer with another layer of crackers.
To make topping: In a medium saucepan over medium-high heat, combine ¼ c milk, cocoa and sugar and allow to boil for 1 minute.  Remove from heat and add butter and vanilla.  Mix well and cool.  Pour sauce over graham cracker layer and refrigerate until set; serve.

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