2 small packages vanilla instant pudding
3 c. milk
1 box graham crackers
1 medium-sized Cool Whip
1/3 c. cocoa
1 c. sugar
1/3 c. evaporated milk
1/2 c. (1 stick) butter
1 t. vanilla
chopped pecans (optional)
Combine pudding and milk and beat until thick; fold in Cool Whip.
In a 9x13-inch dish, layer bottom with graham crackers (whole, not crushed). Put a layer of pudding mix over crackers, then another layer of crackers and pudding mix, ending with crackers on top.
Make the icing. Bring the cocoa, sugar, and evaporated milk to a boil in a small saucepan. Let cool 1 minute. Add stick of butter and vanilla. Mix well. Pour over cake. Add pecans if desired. Refrigerate at least 8 hours before serving.
I would take a picture of a cut piece for you, but, sadly, I made this dessert for my friend and her family, so I won't be enjoying any. Darn!