1 box, 3.5 oz. vanilla instant pudding
1 box, 3.5 oz. chocolate instant pudding
3 c. milk
16 oz. whipped topping
1 box graham crackers, 16 oz.
1 can 16 oz. chocolate frosting

Mix each pudding with 1 1/2 c. milk. Fold 8 oz. of whipped topping into each pudding. In a 9 x 13 pan, layer graham crackers, 1/2 vanilla pudding mixture. More crackers, 1/2 chocolate pudding mixture. Crackers, remaining vanilla pudding, crackers, and remaining chocolate pudding. Top with layer of crackers and frost with chocolate frosting. Refrigerate 8 hours before serving. Refrigerate any leftovers.