Chocolate Eclair Cake

Ingredients
1 (16 ounce) package graham crackers 
2 (3.5 ounce) packages instant vanilla pudding mix
4 cups milk
1 (16 ounce) package frozen whipped topping, thawed
  1 (16 ounce) package prepared chocolate frosting

  Directions
1. Line the bottom of a 9x13 inch baking pan
with graham crackers.
In a large bowl, combine the milk and vanilla pudding
according to directions on box.
Fold in the whipped topping.
Spread a layer of the pudding mixture over the
graham crackers.
Alternate the graham cracker and pudding layers
up to the top of the pan.
Cook the container of prepared frosting,
uncovered in the microwave for 1 minute on half power.
Pour over the top of the cake.
Refrigerate for at least 12 hours before serving.
Makes 1 - 9x13 inch pan