1 box graham crackers
2 sm. pkg. French vanilla instant pudding
8 oz. Cool Whip
2 c. whole milk
Fudge Frosting (below)

Pour pudding and milk into large bowl and beat with wire whisk until thoroughly mixed. Fold in Cool Whip. Line bottom of 9x13-inch baking pan with graham crackers and top with 1/2 of pudding. Repeat graham cracker and pudding layer and top with graham crackers. Top with fudge frosting.

FUDGE FROSTING:

Combine:

1 c. powdered sugar
1/2 pkg. (4 oz.) milk chocolate chips
1/4 stick of butter
1/3 tsp. vanilla
1/3 c. evaporated milk

Cook all ingredients over low flame until chips melt, then add vanilla. Spread over cake. Refrigerate 24 hours before serving.