1. Prepare Pudding Mixture:

In a medium bowl, whisk together the instant vanilla pudding mix, milk, and thawed whipped topping until smooth and well combined.

2. Layering:

• In a 9 x 13 inch baking dish, arrange a single layer of graham cracker squares to cover the bottom of the dish. Break some crackers if necessary to ensure full coverage.
• Spread half of the pudding mixture evenly over the layer of graham crackers.
• Add another layer of graham crackers over the pudding mixture.
• Spread the remaining half of the pudding mixture over this layer of graham crackers.
• Finish with a final layer of graham crackers.

3. Chilling:

Cover the baking dish with plastic wrap and refrigerate for 30 minutes to 1 hour to allow the pudding to set.

4. Prepare Chocolate Frosting:

• Remove the lid and aluminum foil top from the chocolate frosting tub.
• Microwave the frosting for about 15 seconds to soften it, then stir until it reaches a smooth and spreadable consistency.

5. Final Assembly:

• Remove the plastic wrap from the baking dish and evenly spread the softened chocolate frosting over the top layer of graham crackers.
• Cover the dish again with plastic wrap and return it to the refrigerator. Let it chill overnight.

6. Serving:

• The dessert improves in flavor as the graham crackers soften over time in the pudding mixture.
• When ready to serve, slice into portions and enjoy!