1 lb. box graham crackers
2 (3 oz.) boxes instant vanilla pudding
3 c. cold milk
9 oz. Cool Whip
1 pkg. chocolate icing

Combine pudding and milk; let thicken and fold in Cool Whip. Make icing. I use my rectangular Tupperware cake container and put a layer of graham crackers on bottom (just as the crackers come from the package). Put half of the pudding mixture on top of graham crackers and then the rest of pudding mixture. Ice enough graham crackers to cover the top of cake. Put tight lid on container and leave in refrigerator overnight. This makes the graham crackers soft.