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Ingredients
- 1 lb. graham crackers
- 2 small pkg. French vanilla instant pudding
- 3 1/2 c. milk
- 1 (9 oz.) container Cool Whip
Method
- Butter a 9 x 13-inch pan.
- Line with 1/3 of whole graham crackers. Set aside.
- Mix pudding with milk.
- Beat at medium speed for 2 minutes. Blend in Cool Whip.
- Pour 1/2 of pudding mixture over the graham crackers.
- Layer 1/3 graham crackers on pudding mixture.
- Pour remaining pudding and cover with remaining graham crackers.
- Refrigerate for 24 hours.