Table of Contents
Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers. Cover cake with frosting and refrigerate for 24 hours. Blend together sugar and cocoa. Add butter and 1/3 cup milk, mixing well.
Blend pudding mix with milk by beating with a mixer until thickened. Fold in whipped topping until well blended and set aside. Layer a 9×13″ baking pan with one layer of graham crackers.
In a large bowl, blend milk and vanilla pudding packets for about 2 minutes. Fold in Cool Whip. Line the bottom of a 9×13-inch pan with graham crackers. (You may have to cut some crackers so they fit neatly.)
Spread a layer of the pudding mixture over the graham crackers. Alternate the graham cracker and pudding layers up to the top of the pan. Cook the container of prepared frosting, uncovered in the microwave for 1 minute on half power.
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