Ingredients:

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

Directions:

1. Combine milk, whipped topping, and pudding mix in a medium mixing bowl. Stir until thoroughly blended.
2. Arrange graham cracker squares at the base of a 13×9-inch baking pan.
3. Spread half of the pudding mixture over the layer of crackers.
4. Add another layer of crackers atop the pudding mixture.
5. Apply the remaining pudding mixture over the crackers.
6. Complete the layers with the rest of the graham crackers.
7. Frost the entire cake.
8. Chill the cake in the refrigerator for approximately 4 hours.
9. Serve and savor!