Arrange 9 graham crackers in bottom of a 9 x 9 cake pan. In a large bowl, stir cream cheese with a spoon until soft. Add dry choco. fudge pudding mix, 2/3 cup dry milk powder, and 1 1/4 cups water. Mix well using a wire whisk. Carefully spread mixture over graham crackers. In same bowl, combine dry choco. pudd2ing mix, another 2/3 cup dry milk powder, and another 1 1/4 cups water. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Free. Spread mixture evenly over cream cheese layer. Refrig. while preparing topping. In another large bowl, combine dry white choco. pudding mix, remaining 2/3 cup dry milk powder and remaining 1 cup water. mix well using a wire whisk. Blend in remaining 3/4 cup Cool whip Free. Spread white choco. mixture evenly over set chocolate layer. Crush remaining 3 graham crackers. Evenly sprinkle cracker crumbs on top. Cover and refrig. for at least 2 hours. Cut into 8 servings.
HINT: A self seal sandwich bag works great for crushing graham crackers.
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