This is a simple, delicious dessert we used to have growing up. The only issue is you have to let it sit overnight (a test of my willpower).
2 (3.5 oz.) boxes vanilla instant pudding 3 c. milk 8 oz. whipped cream, thawed Graham crackers
1/3 c. unsweetened cocoa powder 1 c. sugar 1/4 c. milk 1/2 c. butter 1 tsp. vanilla
Combine the pudding mix and milk and whisk together for 2 minutes, until thickened. Add the whipped cream and combine well.
In a 13"x9" pan, lay down a layer of graham crackers. Spoon half the pudding mixture on top of the graham crackers and smooth until even. Put another layer of graham crackers on top of the layer of pudding. On top of this, add another layer of pudding, and a final layer of graham crackers. Set aside.
In a medium saucepan, combine cocoa powder, sugar, and milk. Heat over medium heat until boiling, stirring often. Let boil for about one minute. Remove from heat, let cool for another minute, then add butter and vanilla and stir until butter melts and is incorporated.
Pour chocolate over top layer of graham crackers and spread to cover. Refrigerate overnight before serving.