In a medium-size bowl, mix both boxes of chocolate pudding and milk with a whisk until it begins to thicken.
Add dessert topping and mix with a spoon until it is well combined and the color is even. Set aside.
Line a 9 X 13 pan with a layer of chocolate graham crackers, break the crackers as necessary to fill in large gaps.
Spread half of the pudding mixture over the layer of crackers.
Place another layer of crackers over the pudding mixture in the pan. Again, breaking the crackers as necessary to fill in large gaps.
Place the last half of graham crackers over the pudding. The top layer may require more crackers than the other layers depending on the type of pan used.
Heat the frosting in a microwave at 30-second intervals, stirring after each interval. Continue until frosting is a pourable consistency.
Pour frosting over the top layer of graham crackers as evenly as possible. It should spread on its own, but if it does not just use a butter knife or an off-set spatula to cover all of the graham crackers.
Place in refrigerator for at least 12 hours for best results.
Nutritional data supplied using whole milk.This recipe requires 12 hours of refrigeration time for best results.