• Directions For the "cake"
• 1) In a medium bowl combine both boxes of pudding and the 3 cups of cold milk. Mix well until the pudding becomes thick. Stir in the Cool Whip.
• 2) Line the bottom of a 9x13 cake pan with graham crackers. Spread half of the pudding mixture over the top of graham crackers. Place another layer of graham crackers and spread the remaining pudding mixture on top of that.
• 3) Place "cake" in the refrigerator while making the icing.

Directions for icing

• 1) Bring sugar milk and cocoa to a slow boil in a medium sauce pan. Cook 1 minute and remove from heat. Quickly add in butter and vanilla (when you add in the vanilla extract it will bubble so don't be startled) and blend well. Keep beating until thick.
• 2) Grab your "cake" out of the fridge and pour icing over the top and spread evenly. Chill at least an hour before serving.
• 3) Enjoy! The End.