1 box graham crackers
2 small packages vanilla instant pudding
1 8 oz container cool whip
3 1/2 cups milk
Spray a 13X9 pan with nonstick cooking spray. Layer the bottom of the pan with graham crackers.
Mix pudding with milk. Fold in cool whip. Pour half of the pudding mixture on top of the graham crackers. Add another layer of graham crackers.
Pour the rest of the pudding mixture on top of the graham crackers, and then add another layer of graham crackers. Top with chocolate frosting. Refrigerate until ready to serve. This recipe is best the longer it sets. So I always make it the night before. You could probably make it the morning of, but I would at least let it refrigerate for 6-8 hours before serving. When serving you can put a dollop of whip cream on the top also.
Chocolate Frosting
3 T cocoa
3 T butter, at room temperature
3 T warm milk
vanilla
1 1/2 cups powdered sugar
