Chocolate-Graham Icebox Cake - cooking recipe

Ingredients

1/2 c. unsweetened cocoa powder
1/4 c. granulated sugar
1 tsp. vanilla
1 (12 oz.) pkg. frozen whipped topping, thawed
18 whole honey-cinnamon graham crackers (5 x 2 1/2)
1/4 c. water

Preparation

Whisk cocoa, sugar, water and vanilla in a large bowl until blended and smooth.
Stir in a large spoonful whipped topping, then fold in remaining whipped topping until blended.
Line a small cookie sheet with waxed paper.
Arrange 3 graham crackers, side by side in middle of cookie sheet.
Spread heaping 1/2 cup filling evenly to edges.
Repeat with 5 more layers of crackers and filling.
Spread sides with remaining filling.
Refrigerate 3 hours or until cake is soft enough to insert toothpick into each corner. Carefully wrap in plastic.
Refrigerate at least 4 hours; 12 is better.
Transfer to plate.