- 1 box graham crackers
- 1/4 cup butter
- 1 can chocolate icing
- 3-1/2 cup milk
- 8 oz. cool whip
- 1 box vanilla pudding
Melt butter in a 9X13 inch pan.
Line sides and bottom with whole graham crackers.
Mix pudding with milk; beat until thick.
Add cool whip and beat.
Pour mixture over crackers.
Top mixture with layer of graham crackers.
Refridgerate for 1 hour.
Soften icing in can for 20 seconds in the microwave.
Spread over graham cracker and refridgerate.