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Ingredients
- 1 (1 lb.) box graham crackers
- 2 small pkg. instant French vanilla pudding mix
- 3 1/2 c. milk
- 1 (8 oz.) container Cool Whip
Method
- Butter bottom of a 9 x 13-inch pan.
- Line with whole graham crackers.
- Mix pudding and milk. Beat at medium speed 2 minutes. Blend in Cool Whip.
- Pour half of the mixture over graham crackers, then place second layer of grahams over pudding mixture. Pour remaining pudding mixture over grahams and cover with more crackers.
- Refrigerate for 2 hours, then frost.
