***Make the night before you want to serve, because it must refrigerate for 12 hours.
Ingredients:
2 (16 oz) pkgs graham crackers, ground up
2 (3.5 oz) pkgs instant vanilla pudding mix
4 cups milk
16 oz frozen whipped topping, thawed
1 (16 oz) pkg prepared chocolate frosting
1. Line the bottom of a 9x13 inch baking pan with crumbled up graham crackers
2. In a large bowl, combine the vanilla pudding mixes with 4 cups milk following the pudding box directions.
3. Fold in the whipped topping
4. Spread a layer of the pudding mixture over the graham crackers
5. Layer remaining graham crackers over the pudding mixture
6. Spread remaining pudding mixture over graham crackers
7. Cook the container of prepared chocolate frosting uncovered in the microwave on half power for 1 minute and then pour over the top of the cake.
9. Refrigerate for at least 12 hours before serving. Yummy!
