1 pound box graham crackers
2 small packages instant vanilla pudding
3 1/2 cups milk
9 oz. container whipped cream topping
(I think package sizes have changed since this recipe was written because my box of graham crackers was 14.4 oz and Cool Whip is 8 oz. but those sizes work just fine.)
6 Tbsp. cocoa
2 Tbsp. oil
2 tsp. white corn syrup
2 tsp. vanilla
3 Tbsp. softened butter
1 1/2 c. confectioners sugar
3 Tbsp. milk
Butter bottom of 9x13-inch baking pan; line with whole graham crackers. (I like to break mine to get each layer as covered as possible.)
Mix pudding with milk. Beat at medium speed 2 minutes. Blend in whipped topping.
Pour remaining pudding over and cover with more crackers. Refrigerate two hours.
Frost and refrigerate overnight.
By the way, my apologies if you are on a diet or something and I'm throwing lots of dessert recipes at you. Summer just screams cool, sweet treats to me!