1 (3 oz.) pkg. French vanilla instant pudding mix
1 cup milk
1 (8 oz.) tub Cool Whip (or other whipped topping)
1 pkg. chocolate graham crackers
1 can prepared chocolate frosting (Pillsbury)

Mix dry pudding with one cup of milk. Stir well. Whisk in container of Cool Whip and set aside.

Line 9x13-inch cake pan with one layer of chocolate graham crackers. Top with 1/2 of pudding mix and spread. Add another layer of graham crackers, the rest of the pudding (spread well) and a third layer of crackers.

Open can of frosting and microwave for one minute. Pour frosting on top of all and spread as needed.

Cover and refrigerate overnight.

Submitted by: Linda Perkins