2 boxes (3 1/2 oz.) Jello French vanilla pudding & pie filling (instant)
1 (8 oz.) carton Cool Whip
4 c. whole milk
1 box Honey Maid graham crackers
1 can Betty Crocker milk chocolate frosting (either add 2 tbsp. milk to make it go on smoothly, or get the kind they have marked extra smooth or something like that)

Line pan with crackers. Mix, on slow, 4 cups milk and 2 boxes of pudding. Then add Cool Whip and mix again, until mixture is thickened. Pour 1/3 of pudding on crackers. Put another layer of crackers, then 1/3 of pudding. Then another layer of crackers and 1/3 of pudding. Layer 4th layer of crackers and put on frosting. Cover and put in refrigerator overnight.