1 box graham crackers
2 (3 oz.) pkgs. instant French vanilla pudding
3 c. milk
1 (9 oz.) Cool Whip
1 (9x13 inch) pan
1 can milk chocolate 'Ready to Spread' frosting (put in microwave to soften and spread easier)

Mix pudding and milk together, beat 3 minutes and add Cool Whip. Mix well.

In a greased 9x13 inch pan, place layer of whole graham crackers. Pour half of pudding mix over crackers. Add another layer of crackers and pour remaining pudding mix. Add last layer of crackers and refrigerate 2 hours. Then spread frosting over top layer of graham crackers and refrigerate 24 hours. Refrigerating for 24 hours allows crackers to soften. Very easy and delicious!