Chocolate-Graham Icebox Cake

• 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

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

cocoa, granulated sugar, vanilla, frozen whipped topping, honeycinnamon, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=230388 (may not work)