1 box graham crackers
2 pkgs. instant French vanilla pudding
3 c. milk
1 (8 oz.) Cool Whip

Line a greased 9 x 13 inch dish with whole graham crackers. Make pudding using 3 cups milk. Mix in Cool Whip. Place 1/2 pudding mixture over crackers. Place another layer of crackers. Pour remaining pudding over crackers and top with another layer of crackers and frost.

FROSTING:

1 or 2 sq. (1 or 2 oz.) unsweetened chocolate
4 tbsp. butter
2 c. powdered sugar
4 tbsp. hot water

Melt chocolate and butter, stir in sugar and hot water. Beat until smooth and put on top of graham crackers. Refrigerate overnight before serving.