1 lb box of graham crackers2 small packages instant vanilla pudding
1 9 oz. whipped topping
3 1/2 cups milk
Chocolate frosting- make your own or from a can
Line bottom of a 9 x 13 pan with graham crackers. Mix pudding and milk. Beat at medium speed for 3 minutes. Blend in whipped topping. Pour half of pudding mixture over the graham cracker layer. Put second layer of crackers over pudding. Pour remaining pudding over top and layer with a third layer of crackers. Don't frost until cake is cold. Refrigerate at least 3 hours before serving.
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