l box graham crackers, 2 small boxes vanilla instant pudding, 4 cups milk, l2oz. cool whip topping:l/3 cup milk, 3 tablespoons margarine, 3 tablespoons Hersheys cocoa, 1 cup powdered sugar Beat pudding with milk until thick, fold in cool whip. In a 9x13 pan , layer graham crackers and pudding mixture in three layers, crackers, pudding, etc. , starting and ending with crackers. For topping, put cocoa and powdered sugar in a small boiler and mix well, add butter and milk. Heat on the stove just until it starts to boil. Remove and pour over cracker and pudding in pan. Mixture will be runny, but will soak into the crackers. This must be kept in the refrigerator and will last for several days.