Dessert, Ma Cusson Kitchen
1 lb box low fat graham crackers
2 (3 1/2 oz) packages instant vanilla pudding (can be sugar free)
1 can chocolate frosting
3 1/2 cups skim milk
8 oz cool whip
Spray a 13x9" pan with Pam.
Arrange enough crackers to cover bottom in 2 layers.
In a large bowl, combine milk and pudding.
Blend for 2 minutes and let stand 5 minutes.
Fold in cool whip.
Spread half of mixture over crackers and tip with 1 layer of crackers.
Repeat the layers with remaining pudding, ending with a layer a crackers.
Refrigerate for 6 hours then frost.
Make this a day ahead and let it refrigerate over night after frosting.