Submitted by Wilda Pitts, Cross Timbers, Mo.
• 2 boxes (3.5 ounces each) instant vanilla pudding
• 3 C milk
• 1 container (12 ounces) frozen whipped topping
• 1 box graham crackers
Combine pudding mix and milk; beat. Stir in whipped topping.
Place a layer of graham crackers in the bottom of a 9-by-13 dish. Spread half of the pudding mixture over graham crackers. Repeat with another layer of graham crackers and pudding. Top with a final layer of graham crackers.
• 1/3 C cocoa
• 1 C sugar
• 1/4 C milk
• 1 stick butter
• 1 tsp vanilla
Bring cocoa, sugar and milk to a rolling boil for about one minute; stirring frequently. Remove from heat and cool for one minute. Add butter and vanilla. Stir until butter is melted. Pour chocolate topping over cake. Refrigerate overnight.