1 box graham crackers (any brand will work)
**3 small boxes INSTANT vanilla pudding
1 8 oz. container frozen whipped topping (like cool whip)
3 1/2 c. cold milk
Spray a 9x13 pan with pan coating. Layer the bottom of the pan with graham crackers.
Mix pudding with milk until thick. Fold in the frozen whipped topping. Pour half the pudding mixture over the graham crackers that you have layered in your pan. Spread until all the crackers are covered. (This takes a little patience and time so that the crackers don't get pulled up with the pudding as you're spreading. I sort of "pat" and "spread" with my spoon). Add another layer of graham crackers. Pour the remainder of the pudding on top of the graham crackers then add one more layer of graham crackers. Refrigerate over night or for at least 6-8 hours. It tastes best the longer it sits. Some people like to frost theirs with a thin layer of warm chocolate frosting and a dollop of frozen whipped topping, but as you can see from my picture...I like mine AS IS...YUM...but if you like chocolate frosting you might like yours that way. Just use the canned frosting from the store, warm it in the microwave until its soft. Pour on your top layer of graham crackers and refrigerate. Serve with a dollop of frozen whipped topping just before eating.
**I love the vanilla pudding, but I have also used the "cheesecake" flavor as well and I think I love it just as much if not more. I have also used the "sugar-free" pudding and it makes up wonderfully...so ENJOY no matter which way you make it.