1 box graham crackers
1 can evaporated milk
1 qt. water
3 boxes chocolate pudding (not instant)
1 container Cool Whip

Put water, milk and pudding into a saucepan and stir slowly over medium-low heat until thick. Using a ladle, spread a layer of a glass baking pan (I use Corningware). Add a layer of graham crackers and alternate layers until all the pudding is done (pudding should be the top layer). Sprinkle with graham cracker crumbs. Let set in refrigerator at least 2 hours. Serve with Cool Whip.