2 lg. pkgs. chocolate pudding (cooked, not instant)
2 pkg. graham crackers, plain
Whipped cream or whipped topping
1 1/2 qt. glass loaf pan

Cook the pudding following the instructions on the box, using whole milk, letting it cool for 5 minutes before using. In the loaf pan, arrange 9 small graham crackers so that the bottom of the pan is covered. Spoon pudding over the first layer of crackers so that the graham crackers are completely covered. Gently press the crackers down with a fork if they start to rise. Add another layer of graham crackers, then pudding, repeating the process until the pan is full. Refrigerate overnight, slice and top with whipped cream.