2 (3 oz.) pkg. instant French vanilla pudding
3 c. milk
Graham crackers
8 oz. Cool Whip
Chocolate Frosting (I use the prepared kind)

Layer bottom of 9 x 13 inch pan with whole graham crackers. Mix the pudding with the milk until thickened. Fold in Cool Whip. Put half of mixture on top of graham crackers. Put on another layer of graham crackers. Then rest of the pudding ending with a layer of graham crackers. Frost lightly with the frosting. Best if made 12 hours ahead of serving time.