This what you'll need:
2 small packages of French Vanilla Instant pudding
12 oz Cool whip
3 packages of Graham Crackers
Mix pudding with 3 cups of milk
Fold in cool whip
Cover the bottom of a 9x13 pan with graham crackers and then pour half the pudding on top.
Add a second layer of graham cracker and top that layer with the rest of the pudding.
Add one more layer of Graham Crackers to the top and place in the fridge while you make the chocolate topping.
Melt 4 Tablespoons of Butter and take it off the burner (if using the stove.)
Add 3 Tbsp baking cocoa
4 Tbsp of very hot water
2 C powdered sugar
Whisk well with fork or whisk and pour over the last graham cracker layer while the chocolate is still warm.
Place in fridge for at least 8 hours so the graham crackers can soften