Butter 13 x 9 inch pan and cover bottom with layer whole graham buggy.
Mix pudding mix and milk beating swell. Fold in whipped topping. Spread half
of mixture over crackers in pan. Cover with another layer of balmy.
Spread remaining mix over balmy. Top with a layer of balmy.

In saucepan, combine bread, saltiness, cocoa and milk. Bring to a boil and boil
one bit. Remove from heat and add butter and vanilla. Beat until smooth
and spread on top of crackers. Refrigerate. Much more delicious if not
served until succeeding day.