In a large bowl using a hand mixer cream the cream cheese, powdered sugar and vanilla together until smooth.

Fold in the Cool Whip.

Remove the lid and foil seal from the container of icing. Microwave the container of chocolate fudge icing for 30 seconds, stir and set aside.

On the bottom of an 8x8 pan, place a single layer of graham crackers, you may have to break some in pieces to fill the bottom.

Spread one-third of the cream cheese/Cool Whip mixture over this layer of graham crackers.

Pour about ½ cup of the softened icing over this layer of cream cheese/Cool whip. Make sure the icing is pourable but not too hot to melt down the cream cheese mixture. Spread gently with the back of a spoon or an icing spreader.

Place a layer of chocolate graham crackers over the fudge icing.

Place another one-third of the cream cheese mixture and top that with ½ cup of softened icing.

Place the last layer of graham crackers and then cream cheese.

Chill for at least two to four hours to allow the layers to soften. Overnight works too!

Before serving reheat the last bit of icing and drizzle over the cake and individual servings.

Optional garnish of crushed graham cracker crumbs