Ingredients

Instructions

  1. Filling: Mix together pudding and milk.
  2. Fold in Cool Whip, and mix well.
  3. Butter a 9 x 13" cake pan.
  4. Place a layer of crackers in the pan.
  5. Top with half of the pudding mixture, then add another layer of crackers, and the remaining pudding.
  6. End with a third layer of crackers, and set aside.
  7. Topping: Blend milk, cocoa, sugar and salt and bring to a boil.
  8. Cook and stir for 1 minute, and remove from heat.
  9. Stir in butter and vanilla.
  10. Mix well, and allow to cool.
  11. Spread cooled mixture on top of cake, and refrigerate for at least 8 hours.
  12. Just before serving, decorate top with chocolate curls by peeling chocolate bar with a vegetable peeler.