18 oz.Container of Whipped ToppingYou can also use about 3 cups of homemade whipped cream
114.4 oz. Box Graham Crackers
1/3CupUnsweetened Cocoa Powder
Combine dry pudding mix and 3 cups milk; mix with wire whisk until mixed and starting to thicken. Stir in Cool Whip.
Place a layer of graham crackers in the bottom of a 9 X 13 dish. However, I have been able to fit this into a 9 X 9 and it is filled right to the top. Spread 1/2 of the pudding mixture over the graham crackers. Repeat with another layer of graham crackers and pudding; then top with a final layer of graham crackers.
Making the Topping
Remember, you can use prepared chocolate fudge topping if you do not want to make your own chocolate topping.
In a kettle on medium heat, bring the cocoa, milk and sugar to a roiling boil. Let topping boil for one full minute, stirring frequently.
Turn off the heat. Let sit one minute. Stir in the butter and vanilla extract. Pour this over the graham cracker mixture.
Place in the refrigerator to set up and soften the graham crackers. Ideally overnight, but you can enjoy this as soon as one hour after refrigerating.