1 box graham crackers
2 (4 serving) pkg. instant vanilla pudding
3 1/2 c. milk (can be low fat)
1 (8 oz.) container Cool Whip
1 can chocolate frosting

Butter bottom of 13 x 9 inch pan. Line with whole graham crackers. Prepare pudding with 3 1/2 cups milk. Beat at medium speed until well blended 2 minutes. Fold in Cool Whip. Pour 1/2 of mixture over crackers. Cover with more crackers. Pour other 1/2 of mixture over crackers. Cover again with crackers. Refrigerate 2 hours then frost. (Should be firm before frosting.) This dessert can be frozen and will thaw as you travel.