2 (3 oz.) pkgs. instant vanilla pudding and pie filling
2 c. cold milk
1 (8 oz.) pkg. Cool Whip, thawed
3/4 lb. graham crackers, whole
1 (16 oz.) can ready to spread chocolate fudge frosting (Pillsbury or Betty
Crocker)

Make pudding and pie filling, using 2 cups cold milk instead of 4 cups of milk as directed on package. Beat only one minute. Fold in Cool Whip.

Line 9x13 inch pan with whole graham crackers laid side by side in pan. Spread with 1/2 pudding. Top with another layer of whole graham crackers.

Add last 1/2 pudding, then add another layer of crackers. Gently spread frosting on top. Refrigerate 12-24 hours.

Note: May chill before spreading frosting on top. Also may use third package pudding and third cup milk for thicker cake.