1 box (3 pkg. size) graham crackers
2 boxes (4 serving size) French vanilla instant pudding
3 c. milk
8 oz. Cool Whip
1 can double Dutch or fudge frosting

Mix milk and pudding. Fold in Cool Whip. Line 13 x 9 inch ungreased pan with layer of graham crackers (whole). Add 1/2 of pudding mix; another layer of graham crackers. Top with pudding mix and another layer of crackers. Frost with icing and refrigerate 24 to 48 hours before cutting. If 24 hours are not possible, leave out of refrigerator approximately 2 hours allowing the crackers to absorb mixture.