In a large mixing bowl, combine 2 1/2 c. milk with instant pudding mix. Use a hand mixer to blend until smooth; continue blending for 2 minutes.

Fold in whipped topping until fully incorporated. Set aside.

Place 1 layer of graham crackers in the bottom of a 9x13 inch pan.

Add half the pudding mixture (about 3 c.) and spread out smoothly over graham crackers.

Add another layer of graham crackers.

Add a layer of Lucky Leaf Cherry Fruit Filling (1 1/2 cans). Reserve remaining fruit filling to use as topping.

Add remaining pudding mixture and finish with a layer of graham crackers on top.

Prepare chocolate icing: in a small saucepan combine 1/2 c. butter with remaining 1/2 c. milk. Heat on medium heat until butter is melted.

Stir in powdered sugar and cocoa powder; whisk thoroughly. Drizzle over the top of the graham cracker layer.

Refrigerate cake 8-24 hours before serving