2 pkgs. (3 1/2 oz.) vanilla instant pudding
3 1/2 c. milk
1 (8 oz.) Cool Whip
1 lb. box graham crackers
1 (7 1/2 oz.) Jiffy chocolate frosting mix

Combine pudding mix and milk. Whip. Add Cool Whip - mix. Make a layer of crackers in a 9x13 pan. Make a layer of pudding mixture. Repeat until crackers and pudding mixture are used. The last layer should be crackers. Refrigerate 2 hours then frost the top layer. Refrigerate overnight. Serves 12-15.