1 box graham crackers
2 pkgs. instant French vanilla pudding
3 1/2 c. milk
1 (8 oz.) container non-dairy whipped cream
1 jar Mrs. Richardson Chocolate Fudge Topping

Blend together pudding and milk then fold in the whipped cream. Layer bottom of 9x13 inch pan with whole graham crackers. Spread 1/2 of pudding mix over graham crackers. Put another layer of graham crackers and then remaining pudding mix. Top with another layer of crackers and refrigerate 2 hours before frosting. Frost with Mrs. Richardson Chocolate Fudge Topping.