Instructions: Butter the bottom of a 9 x 13 inch pan and line with whole graham crackers. Mix the 2 packages of pudding with 3 1/2 cups milk; beat on medium speed for 2 minutes. Blend Cool Whip into mixture and pour half the mixture over the crackers. Add another layer of crackers and the remainder of the pudding mixture. Cover with a final layer of crackers, chill for 2 hours. After 2 hours, frost with the following recipe and chill for 24 hours.

Frosting:
Beat ingredients together, then spread over cake.

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