Chocolate frosting
Graham crackers
2 sm. pkg. vanilla instant pudding
3 c. milk
1 tbsp. vanilla
1 container Cool Whip

Butter a 13 x 9 inch pan and line with graham crackers. Mix vanilla, pudding and milk. Gradually fold in Cool Whip. Pour 1/2 of pudding filling onto crackers and spread. Make another layer of crackers and filling. Frost graham crackers and place on top. Refrigerate 24 hours.