14 whole graham crackers
2 pkgs. (3 1/2 oz. each) instant vanilla pudding
3 c. milk
1 container (8 oz.) Cool Whip
1 can chocolate ready to spread frosting
3 tsp. milk

In bottom of 9x13 pan, place 1 layer of graham crackers. Mix vanilla pudding with milk, mix in whipped topping. Spread 1/2 of mixture on layer of crackers. Put another layer of graham crackers in pan. Top with remaining half of pudding mixture. Add another layer of graham crackers.

Mix frosting with milk for spreading consistency. Spread frosting over top layer of crackers. Refrigerate 12-24 hours. Dessert can be frozen.