2 sm. (3 1/8 oz.) boxes instant vanilla pudding
1 c. powdered sugar
1 (8 oz.) container Cool Whip, thawed
1 box graham crackers
3 cups of milk
1 tub ready to spread chocolate frosting

Mix together the vanilla pudding, powdered sugar and milk. Beat until smooth. Then fold in Cool Whip. Lightly grease (I use Pam spray) a 9"x13" cake pan. Place one layer of graham crackers in bottom of pan, then half the pudding mixture over the graham crackers. Then another layer of graham crackers, then spread the other half the pudding mixture over that, then another layer of graham crackers. Pull aluminum foil off frosting and heat in microwave for about 45 seconds, then spread over top layer of graham crackers. Refrigerate at least 6 hours before serving.