2 small boxes vanilla instant pudding
12 oz. container whipped topping, thawed
1 box chocolate graham crackers
3 c. milk (I used whole to make it extra rich and fattening!)
1 container dark chocolate frosting
powdered sugar (optional)
In a large bowl, combine pudding mixes, whipped topping, and milk.
Mix 2 minutes at high speed, or until thick.
Layer a 9x13x2 inch pan in the following way:
Refrigerate 2 hours.
Use the whole container of frosting, and spread over the entire surface.
Refrigerate 24 hours, to allow time for the graham crackers to soften.
Just before serving,
sprinkle with powdered sugar, if desired.