2 pkgs instant french vanilla pudding
2 cups cold milk
1 - 8 ounce carton of Cool Whip
1 lb graham crackers (whole)
2 boxes of chocolate fudge Jiffy frosting OR 1 can Pillsbury prepared chocolate frosting
Combine pudding mix and milk til smooth and set. Fold in Cool Whip. Cover bottom of 13 x 9 baking dish with WHOLE crackers. You may have to break pieces off to get to fit, but cover entire bottom. Spread 1/2 of pudding mixture over grahams. Put another layer of whole grahams on top of the pudding mixture. Spread the remaining pudding on top of the grahams. Put another layer of grahams as your top layer. Smooth Jiffy frosting over the last layer of grahams being careful not to disturb the grahams. Cover and refrigerate at least 12 hours but best at 24 hours. This is a great recipe to make the day ahead and it serves at least 12 people.
NOTE from Shari....This dessert is simple and loved by adults and children alike. You will love this recipe, I promise you. If you don't try any other recipe, try this one. Yummy yum.