1 (13 1/2 oz.) box graham cracker crumbs
1 1/2 sticks butter
3 lg. boxes instant chocolate or lemon pudding
5 1/2 c. milk
1 med. container Cool Whip

Mix crumbs with melted butter. Press into bottom of 9 x 13 inch pan. Mix pudding with milk and pour over graham cracker crust. Refrigerate for 30 minutes. Top with Cool Whip.