Chocolate Eclair No-Bake Cake

1. Mix together the instant pudding mix and cold milk until combined.
2. Gently fold in the whipped topping into the pudding mixture and set aside.
3. In a 9x13 inch pan, arrange a single layer of graham crackers to cover the bottom.
4. Spread half of the pudding/whipped topping mixture evenly over the graham crackers.
5. Add another layer of graham crackers on top of the pudding mixture.
6. Spread the remaining pudding/whipped topping mixture over this second layer of graham crackers.
7. Place a final layer of graham crackers on top.
8. Soften the chocolate frosting (you can microwave it for a few seconds if needed) and pour it evenly over the last layer of graham crackers.
9. Refrigerate the cake for at least 30 minutes to allow it to set before serving.