1 box graham crackers 2 sm. pkg french vanilla instant pudding 3 cups milk 1 (8 oz) container Cool Whip 1 can chocolate frosting
In a 9x13 pan, butter bottom and sides. Make a single layer of graham crackers. Mix pudding, milk and defrosted Cool Whip together. Pour half of this mixture over crackers. Make another layers of crackers and add remaining mixture. Top with another layer of graham crackers. Refridgerate for 2 hours. Pour warm frosting over crackers and refridgerate for 24 hours.
