14 whole graham crackers
3 c. milk
1 can milk chocolate ready to spread frosting mixed with 1-3 tsp. milk
2 (3 1/2 oz.) pkgs. vanilla instant pudding
1 (8 oz.) Cool Whip, thawed

In bottom of 9"x13" baking dish, place 1 layer of graham crackers. Mix pudding with milk, fold in topping, spread half of this mixture over bottom layer of graham crackers. Make another layer of crackers, then spread remaining pudding mixture over this. Make another layer of graham crackers then spread frosting over this layer. Be sure to thin frosting with milk, thin enough to spread. Refrigerate 12 to 24 hours; can be frozen.