3 c. milk
2 pkg. french vanilla pudding (instant)
1 lg. container Cool Whip
Graham crackers
1 can dark fudge frosting

Mix milk and pudding until thick. Fold in cool whip. Layer crackers in a 9 x 13 inch pan. Pour 1/2 of mixture over crackers. Put another layer of crackers, pour rest of mixture over crackers. Put another layer of crackers. Warm can of frosting just so it's spreadable and spread over top of cake. Refrigerate.