1/2 box graham crackers
2 sm. pkgs. instant vanilla pudding
2 1/2 c. milk
1 can chocolate fudge icing
1 (8 oz.) container Cool Whip

Layer graham crackers in 9 x 13 inch pan, making sure they touch each other. Mix pudding and milk as directed on package. Fold in Cool Whip and pour onto graham crackers. Layer remaining graham crackers on top, making sure they touch each other. Top with Chocolate Fudge Icing. Refrigerate 24 to 48 hours before serving. The longer it sets, the better it gets!