Crust:
2 cups all-purpose flour
3/4 cup margarine, melted
1/3 cup powder sugar
1/4 tsp salt
1 cup graham crackers, ground
Filling:
2 (3.3 oz.) vanilla instant pudding
2 1/2 cups milk
1 (8 oz.) cool whip
1 (14.4 oz.) graham crackers
Chocolate Topping:
1/3 cup unsweetened cocoa powder
1 cup sugar
1/4 cup milk
1/2 cup butter
1 tsp vanilla extract

2 cup s all-purpose flour 3/4 cup margarine, melted 1/3 cup powder sugar 1/4 tsp salt 1 cup graham crackers, ground 2 (3.3 oz.) vanilla instant pudding 2 1/2 cups milk 1 (8 oz.) cool whip 1 (14.4 oz.) graham crackers 1/3 cup unsweetened cocoa powder 1 cup sugar 1/4 cup milk 1/2 cup butter 1 tsp vanilla extract

Crust: Beat flour, margarine, sugar, salt and graham crackers together.

Pour into a 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 10 minutes.

Cool completely.

Filling: Beat pudding mix and milk; until well mixed. Add cool whip.

Spread over the crust. Place 8 graham crackers over the filling.

Chocolate Topping: Boil cocoa, milk and sugar for 1 minute, stirring frequently. Remove from heat, let it cool for 1 minute. Add butter and vanilla extract, stir until butter is melted.

Spread over the graham cracker layer.

Chill overnight.