Recipe

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• 2 (3.5 oz) packages instant vanilla pudding mix
• 1 (8 oz) container frozen whipped topping, thawed
• 3 cups milk
• 1 (16 oz) package graham cracker squares
• 1 (16 oz) package prepared chocolate frosting

• 1 In a medium bowl, thoroughly blend the pudding mix, whipped topping, and milk.
• 2 Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
• 3 Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.
• 4 Note
• 5 The frosting will be easier to spread if the cake is covered and chilled for about 30 minutes before spreading.