1 1/2 c. crushed graham crackers
1/4 c. sugar
1/3 c. melted butter
8 oz. cream cheese
1/4 c. sugar
2 tbsp. milk
Frozen chopped topping
2 (4 oz.) pkg. chocolate instant pudding
3 1/2 c. cold milk

Combine first 3 ingredients. Press firmly into 9x13 inch cake pan. Refrigerate. Beat cream cheese, sugar, and milk until smooth. Fold in half the whipped topping. Spread over graham cracker crust. Refrigerate.

Prepare the pudding with 3 1/2 cups milk. Pour over cream cheese mixture. Chill several hours. Add remaining whipped topping prior to serving. You could add chocolate or candy sprinkles on top.