Ingredients
2 pkgs. French Vanilla Instant Pudding
2 3/4 cup milk
8 oz. cool whip
1 box graham crackers
Chocolate Icing (I use Betty Crocker Homestyle)
Preparation
Mix pudding according to directions. Fold Cool Whip into pudding. Line 9 x 13" glass casserole dish with 1 layer of graham crackers. Pour 1/2 pudding mixture over grahams. Cover with another layer of graham crackers, followed by the rest of the pudding. Top with graham crackers. Cool thoroughly. Spread icing over top. Refridgerate for 3 or more hours before serving.
