|1 box honey graham crackers
2 small pkg. instant French vanilla pudding
3-1/2 c. milk
4 oz. whipped topping
1 can chocolate frosting
Butter the bottom and sides of a 9x13" cake pan. Layer the bottom with graham
crackers. Mix pudding and milk. Fold in whipped topping. Spread 1/2 mixture
over the crackers. Layer graham crackers over this mixture
forming a second layer. Spread remaining mixture over the crackers.
Top with another layer of graham crackers.
Frost with canned chocolate frosting.
Refrigerate 24 hours.