2 small boxes French Vanilla Pudding
3 cups cold milk
8oz container thawed Cool Whip
Full Graham cracker sheets
1 ¾ cup powdered sugar
4 Tbs HOT water
4 Tbs soft butter
4 Tbs Cocoa
1 tsp vanilla
1. Mix pudding and milk with wire whisk until well blended. Let stand 5 minutes. Fold in thawed Cool Whip.
2. Place whole graham crackers in the bottom of a 9×13 sprayed pan, covering entire bottom.
3. Spread pudding mixture over graham crackers.
4. Top with another layer of whole graham crackers, covering top completely.
5. In a bowl, beat all ingredients for chocolate frosting until smooth.
6. Spread frosting over top layer of graham crackers.
7. Refrigerate 24 hours.