14 whole graham crackers
2 (3 1/2 oz.) pkg. instant vanilla pudding
3 c. milk
8 oz. Cool Whip
1 can milk chocolate ready to spread frosting
3 tsp. milk

Place 1 layer of graham crackers in the bottom of a 9 x 13 inch pan. Mix vanilla pudding with milk. Add frozen Cool Whip. Spread half of mixture on crackers. Put another layer of crackers on top and cover with remaining pudding mixture. Add another layer of crackers. Mix frosting with the 3 teaspoons milk for spreading consistency. Spread over top layer of crackers. Refrigerate for 12-24 hours. This dessert can be frozen.