14 whole graham crackers
2 (3 1/2 oz.) pkgs. instant vanilla pudding
3 c. milk
1 (8 oz.) container frozen whipped topping
1 can milk chocolate ready-to-spread frosting
3 tsp. milk

In the bottom of a 9 x 13 inch pan, place one layer of graham crackers. Mix vanilla pudding with milk. Combine this with the frozen whipped topping. Spread half of the mixture on the layer of crackers. Put another layer of crackers on top of this.

Top with remaining pudding mixture. Add another layer of crackers. Mix frosting with milk until it is spreading consistency. Spread the frosting over the top layer of crackers. Refrigerate 12 to 24 hours. May be frozen.