In a 9x13, make a graham cracker crust.
(I crush a sleeve and a half of crax, melt 3/4 stick butter, throw in some cinnamon, mix together in 9x13 and bake at 350* for about 10-15)
Allow to cool completely.
In a separate bowl, combine 3 c. milk and 1 lg. box of instant vanilla pudding.
Stir until it begins to thicken. Then slowly fold in 1 container of Cool Whip.
Spread evenly over the crust.
Melt 1 tub of chocolate icing in microwave for about 45 seconds.
Pour slowly over pudding mixture. Spread evenly.
Refrigerate at least 2 hours before serving.