In a large mixing bowl, beat instant pudding, milk, and cool whip til smooth.
In a 9x13 pan, layer bottom with graham crackers. Pour 1/2 of your pudding mixture over graham crackers and spread evenly.
Put another layer of graham crackers over the pudding layer and then add the rest of the pudding mixture evenly on top.
Now put your final layer of graham crackers on top of pudding. You should have three layers of graham crackers when finished.
Finish with a thick layer of chocolate frosting, spread evenly over the top.
Put cake in the refrigerator for at least 24 hours but 48 hours is best. Serve and ENJOY!