1 1/2 box graham crackers, plain or cinnamon
2 lg. pkg. chocolate fudge (or other flavor) pudding
5 c. milk
1 (8 oz.) Cool Whip

Cook pudding in the 5 cups milk over low flame until it thickens. Stir constantly. Let cool slightly. Grease lightly a 9 x 13 cake pan. Layer bottom of pan with graham cracker layer, 1/3 of pudding, then another layer of pudding. Then put another layer of graham crackers, another layer of pudding and a final layer of graham crackers. There should be four layers of graham crackers and three layers of pudding, starting with graham crackers and ending with graham crackers. After cake is completely cooled, spread Cool Whip over top. Make one day ahead.