Make a single layer of graham crackers in the bottom of a 9" x 13" cake pan.

Mix the milk and pudding mix together in a large bowl.

Stir in the whipped topping.

Spread half of the pudding mixture on top of the layer of graham crackers.

Add another layer of graham crackers and spread the remaining pudding mixture on top.

Cover with a final layer of graham crackers.

Remove the lid and foil lining from the frosting and microwave the whole can for 30 seconds to a minute, until the frosting is thin enough to pour, stirring halfway through.

Pour the frosting onto the top layer of graham crackers and spread evenly.

Refrigerate for eight hours before serving.