Ingrients & Directions
1 Box graham crackers
2 sm Boxes French vanilla
-instant pudding
8 oz Carton cool whip
3 c Milk
1 cn Chocolate frosting
Mix pudding with milk and cool whip. Butter bottom of 9″ X 12″ cake
pan. Put one layer of whole graham crackers, then 1/2 pudding. Then
layer graham crackers and top with the rest of the pudding. Cover
with more graham crackers and frost with chocolate frosting.
Refrigerate overnight or at least six hours.
Yields
12 Servings