• 2 small boxes of vanilla instant pudding (can use French vanilla)
• 3 C milk
• 8 ounce container of whipped topping
• 1 box of graham crackers
• 1 tub of chocolate or chocolate fudge frosting
Mix the pudding with the milk until thickened. Add the whipped topping to the pudding. Layer a 9×13 cake pan with graham crackers, then a layer of the pudding mixture, layer of graham crackers, pudding, graham crackers. Microwave the frosting for 30-45 seconds to get it semi runny so it is easy to spread over the last layer of graham crackers. Put in refrigerator overnight.
