Crumble graham crackers. Add melted butter to graham crackers. Press mixture into a 13x9 pan. In a bowl, empty the two envelopes of pudding and add milk. Mix with a whisk or electric mixer for 2 minutes. Pour 1/2 of the mixture on top of the graham cracker crust. Fold 1/2 of the Cool Whip into the remaining pudding. Pour on top of the dessert. Then spread the remaining Cool Whip on top.
Allow time in the refrigerator for the dessert to set up (at least one hour). Cut into 18 servings.
118 calories per serving
2.8 grams of fat per serving
