Dessert: Mexican Torte

If you like exact measurements, DO NOT USE THIS RECIPE!
I started making this for Spanish class in high school. I don't know the exact measurements because over time I just kind of wing it... People love it and are amazed at how easy it is! Just make sure you're able to let it sit over night!

2 boxes graham crackers (Use whatever kind you want, I like to mix it up and use cinnamon and honey... you can also add chocolate ones.)
2 Tubs Cool Whip
2 Boxes Chocolate or Vanilla Pudding (Here's the deal... you can buy chocolate cool whip and not have to bother with the chocolate pudding, but I think it makes it creamier. Then again, I don't eat this recipe so do what you wish!)

Use an 8x8 pan (or use a bigger one and more ingredients, this may even be enough!)
Mix the pudding and cool whip. (1 box of pudding for each tub but it doesn't matter how much you add or what size tub you use... just so you have enough mixture for the layers)
Layer pudding mixture and graham crackers. (put the pudding mixture down first to make the graham crackers stick and the following layers easier)
Cover and refrigerate over night.
Yes, it's that easy!