1 box graham crackers
3 cups milk
2 packages French Vanilla Instant Pudding
1 12 ounce Cool Whip , thawed
1 16 ounce Pillsbury Fudge Frosting
In a 13 x 9 pan, make one layer of graham crackers (do not crush). Beat milk and pudding with a wire whisk 2 min.
Gently fold in cool whip.
Spread 1/2 of the mixture on first layer of crackers.
Make another layer of crackers; top with remaining mixture. Top with a layer of crackers.
Remove top and foil from frosting. Microwave on High 1 minute. Pour over crackers, spread evenly.
Refrigerate 4 hours or overnight.