2 sm. pkg. French vanilla instant pudding
8 oz. container Cool Whip
1 box graham crackers
1 container Betty Crocker chocolate frosting
3 c. cold milk

9x13 inch cake pan

Make pudding using 3 cups cold milk. Mix in Cool Whip. Place layer of graham crackers to cover cake pan (crackers may overlap). Pour 1/2 of filling on crackers. Place second layer of crackers on pudding. Pour remaining fillings on this layer. Now put final layer of crackers on top. Place in ice box overnight.

Warm frosting to make spreading easier. Frost with container of chocolate frosting.

Cake can be put in freezer for a limited amount of time.