1 (1 lb.) box graham crackers
2 sm. (3 1/2 oz.) boxes French vanilla instant pudding
3 c. cold milk
1 (12 oz.) container Cool Whip
1 (1 lb.) container milk chocolate icing

Mix pudding with cold milk. Add Cool Whip. Layer bottom of 9 x 13 inch cake pan with graham crackers. (Do not crush, use whole crackers.) Add another layer of crackers. Add rest of mixture. Add final layer of crackers. Frost the top with icing. Refrigerate overnight, or until graham crackers soften.