1 box graham crackers
1 tub chocolate icing
1 med. tub Cool Whip
1 lg. vanilla instant pudding mix
1 sheet cake pan, not greased

Take pudding mix and mix for pudding. Let stand 2 minutes. Add all of Cool Whip. Set aside.

Break crackers in squares, put chocolate icing on each square and put in bottom of pan icing side up. Pour over crackers, Cool Whip mixture, add another layer of crackers and Cool Whip mixture. Top with last row of crackers and icing and cover pan. Put in refrigerator for 24 hours. Keep refrigerated.