1 Cup Splenda
1/3 cup cocoa
1/4 cup skim milk
1 stick unsalted margarine
1 tablespoon vanilla
9 sheets graham crackers
2 small boxes instant sugar-free vanilla pudding
3 cups cold skim milk
1 large tub lite cool-whip
Combine first three ingredients of frosting in a pot and heat on medium heat until thoroughly mixed. Add unsalted margarine and vanilla and stir until the margarine melts. Set the frosting aside.
Mix pudding and milk(allow pudding to set for 5 minutes) and then add the cool whip.
In a 13x9 inch pan, layer the bottom of the pan with 3 crushed graham cracker sheets. Then put the pudding mixture on top of the graham crackers. Then put another layer of the graham crackers(6 sheets - do not crush these)
Pkour and spread the frosting over the crackers.