Line the bottom of a 9 x 13-inch pan with whole graham crackers. In a large bowl, combine pudding mix and milk. Stir well (until pudding- like thickness). Stir in whipped topping to pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and then the remaining pudding. Top all with final layer of graham crackers and frost with chocolate frosting. Refrigerate until serving. (7-8 hours recommended)
Place leftovers (if there are any) back in the refrigerator as soon as possible.
Some tips:
Warm frosting in microwave (20-25 seconds) for easier spreading. Or, use chocolate sauce and chocolate chips you've melted together in a double boiler or microwave for a thinner glaze.
And, feel free to put a layer of the chocolate frosting on bottom of the pan first, and then start with your graham crackers.
I made this with 2% milk. If you use skim milk, I'd suggest adding more whipped topping to the mixture, so grab a 16 oz. container.
You can also use different types of pudding...i.e. chocolate, French vanilla, etc.
