1 box graham crackers
2 French vanilla instant pudding mix
3 c. milk
Sm. container Cool Whip
1 can chocolate icing

Layer bottom of 9 x 13 inch pan with graham crackers; cover bottom well. Mix milk and pudding; add Cool Whip. Spread 1/2 mixture on cracker, another layer crackers, 1/2 mixture, ending with layer of crackers. Heat icing in microwave 15 seconds or put can in hot pan of water to soften. Spread on top of cake. Refrigerate until set. During hot weather, put in freezer for a cool dessert.