1 (8 oz.) sour cream
1 (8 oz.) Cool Whip
3 c. milk
2 pkgs. French vanilla instant pudding
2 1/2 pkgs. graham crackers
1 can chocolate icing

1. Mix pudding with milk - beat for 2 minutes. Stir in the sour cream and the Cool Whip.

2. Break up the graham crackers into single crackers.

3. In a 9x13 pan, layer the graham crackers on the bottom, then a layer of the pudding mixture, continue to layer crackers, pudding - always making the last layer crackers.

4. Then you ice over the crackers with your chocolate icing.

5. Refrigerate for at least 3 hours. Best refrigerated overnight. Serves 8.