In a medium bowl, combine the pudding mix, milk, and Cool Whip whipped cream.
In a 9 x 13 inch baking dish, place a single layer of graham cracker squares on the bottom. You may need to crumble them slightly to cover the bottom of the dish.
Spread half of the pudding mixture over the crackers.
Top with another layer of graham crackers.
Next, place the other half of the pudding mixture over the crackers.
Top with a final layer of graham crackers.
Cover the dish with plastic wrap and refrigerate for 30 minutes to an hour to allow the pudding to set.
When ready, microwave the chocolate frosting for about 15 seconds to soften it (remove the lid and foil before heating).
Remove the frosting and stir. It should now be easy to spread.
Peel the plastic wrap from the container and spread the chocolate frosting evenly over the top layer of graham crackers.
Cover the dish with plastic wrap and return it to the refrigerator, where it will chill overnight.
This dessert improves with time. The graham crackers need quite a bit of time to soften.
When they're ready, cut them up and serve!
