1 lb. box graham crackers
2 pkgs. instant French vanilla pudding
3 c. milk
1 (9 oz.) carton Cool Whip
1 can chocolate frosting

Combine pudding and milk. Beat until thick. Blend in Cool Whip. Line a 9x13 pan with whole crackers. Cover with 1/2 of pudding mixture, then another layer of graham crackers, then pudding mix and one last layer of crackers. Refrigerate 3 hours. Frost with 1/2 can frosting. Cover with plastic wrap and refrigerate overnight.