1 box graham crackers
2 small boxes French Vanilla instant pudding
4 c. milk
1 large tub Cool Whip
1 container of milk chocolate cake icing
Mix pudding and milk according to directions on box. Once mixed, add cool whip and mix again until well blended. Place a layer of graham crackers on bottom of a 9x13 pan. Pour 1/4 of the pudding mixture onto the graham crackers. Repeat this with graham crackers and pudding until pan is ¼ to ½ from the top. Cover pan and place in refrigerator and let set for 2 hours or overnight. After it is set, take the icing and place in the microwave and heat for approximately 1 minute or until it is a liquid form. Pour icing over the pudding and graham cracker mixture and spread to cover entire pan. Cover and refrigerate for at least 45 minutes or until set.