1 pkg. (6 oz) instant vanilla pudding
3 c. milk
1 tub of cool whip
1 pkg. graham crackers
-Mix together vanilla pudding and milk; then add cool whip.
-Line the bottom of a 9×13″ pan with graham crackers. Pour half the pudding mixture on and spread over graham crackers.
-Place another layer of graham crackers on top
-Pour on remaining pudding mixture
-Place on another layer of graham crackers
-Finish with spreading the chocolate frosting on top (if you need to microwave the icing for 30 sec, so it softens, that’s fine)
-Refrigerate at least 4 hours or overnight, so the graham crackers soften.