1 lb. box graham crackers
1 carton of Cool Whip (8 oz.)
3 c. milk
2 pkg. French vanilla instant pudding mix (3 oz. each)
1 can chocolate frosting, softened

Mix pudding and milk until smooth and creamy. Add Cool Whip; mix well. Put a layer of whole graham crackers on the bottom of a 13 x 9 inch cake pan. Spread with 1/3 of the pudding mixture. Layer crackers again. Add another 1/3 of the pudding mixture. Layer crackers again. Add the last 1/3 of the pudding mixture. Drizzle and spread with the softened chocolate frosting to cover the pudding. Refrigerate at least 6 hours or overnight.