Eclaire Cake

Beat the 3 1/4 cups milk and the French vanilla pudding mixture for 2-3 minutes. Fold in the Cool Whip. Layer the bottom of a 9x13 pan with graham crackers. Spread half the vanilla pudding mixture over the graham crackers. Add another layer of graham crackers over the filling and then top with the remaining pudding mixture. Finally add another layer of graham crackers over the filler and refrigerate for 2 hours. To make the frosting, mix all frosting ingredients together until smooth. After the cake has chilled, pour/spread the frosting over the top and put back in the refrigerator to harden the frosting.