graham crackers, broken in half
package (4 serving size) vanilla instant pudding and pie filling
(8 oz) tub cool whip, thawed
cup chocolate frosting
Arrange 10 graham squares, overlapping slightly, in bottom of 8 inch square baking dish; set aside. Pour milk into bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Let stand 5 minutes until thickened. Gently stir in cool whip with wire whisk until well blended. Spread half of pudding mixture over squares in pan. Top with 10 of the squares and remaining pudding mixture. Cover with remaining 10 graham squares. Refrigerate for at least 3 hours. Spread with chocolate frosting just before serving.