2 c. graham cracker crumbs
1 stick butter
1 c. sugar
1 (8 oz.) pkg. cream cheese, softened
2 boxes chocolate instant pudding
2 regular size containers Cool Whip
2 tbsp. milk

In 9 1/2 x 13 inch cake pan, add graham cracker crumbs and 1/2 cup of sugar. Mix. Melt butter and add to crumbs and press until firm. Place in freezer for approximately 10 minutes.

Mix cream cheese, 1 container of Cool Whip, 1/2 cup sugar and 2 tablespoons milk until creamy. Add this layer on top of graham cracker crumb layer.

Mix pudding, using 3 1/2 cups of milk only add this as next layer. Top with Cool Whip. Refrigerate for about 2 hours.