1 box graham crackers
2 pkg. instant French vanilla pudding
9 oz. Cool Whip
3 1/2 c. milk
1 can chocolate fudge frosting

Mix pudding and milk. Fold in Cool Whip. Line 9 x 13 inch baking dish with graham crackers (unbroken). Pour 1/2 pudding mixture over crackers. Add another layer of graham crackers. Add other half of mixture. Frost enough graham crackers for top layer and put in place. Smooth frosting between crackers. Cover and refrigerate overnight, or at least 8 hours. This works well in a 9 x 13 inch Tupperware since it's not baked.