2 pkgs (3oz size) jello brand instant pumpkin pudding mix (available seasonally)
3 cups of 1% or 2% milk
8oz carton french vanilla whipped topping (thawed)
2 or 3 pkgs cinnamon graham crackers
Break grahams in half and put one layer in bottom of 9×13 cake pan. Mix up pudding mixes with milk – it will set up quickly. When it starts to get thick, add carton of whipped topping. Mix thoroughly. Spoon in half of the pudding mixture over grahams. Put down another layer of grahams over the pudding layer. Add a final layer of pudding. You can also sprinkle some graham crumbs over the top.
When serving, cut into 20 pieces. Can also serve with a dollop of whipped topping.