2 boxes of 3 1/2 oz. Jello French vanilla pudding & pie filling (instant)
1 (8 oz.) carton of Cool Whip
4 c. whole milk
1 box Honey Maid graham crackers
1 can Betty Crocker milk chocolate frosting

Line pan with crackers. Mix, on slow, 4 cups of milk and 2 boxes of pudding. Then add Cool Whip and mix again, until mixture is thickened. Pour 1/3 of the pudding on the crackers. Put another layer of crackers on top of that, then pour 1/3 of the pudding on the crackers. Add a third layer of crackers and pour 1/3 of the pudding on the crackers. Add the fourth layer of crackers and cover that layer with the frosting, mixed with 2 tablespoons of milk to make it glide on smoothly. Cover and put in the refrigerator overnight.