50 whole graham crackers, divided into 3 portions
2 pkgs. (7 oz.) instant French vanilla pudding
3 c. milk (for pudding)
1 (9 oz.) Cool Whip
1 can milk chocolate frosting

Layer a buttered 13 x 9 inch pan with 1 layer of whole graham crackers. Prepare both packages of pudding. Fold whipped topping into pudding. Pour half the pudding mixture over crackers. Top with another layer of graham crackers. Pour remaining pudding mixture over crackers. Place third layer of crackers on top.

Frost, adding a few drops of water to frosting to make it spread easier. Refrigerate all day or overnight. 12 servings.