1 box graham crackers
2 sm. or 1 lg. pkg. vanilla or french vanilla instant pudding
3 c. milk
8 or 9 oz. whipped topping (carton)
1 can milk chocolate frosting or 1 jar chocolate ice cream topping

Line bottom of 9 x 13 inch pan with whole graham crackers. Mix pudding and milk; fold in whipped topping. Spoon half of pudding mixture over graham crackers. Repeat layer of graham crackers and remaining pudding mixture. Top pudding with third layer of whole graham crackers. Spread frosting over top. Refrigerate 3 to 4 hours or overnight.