Whisk together the milk and instant pudding mix.
Let sit for 5 minutes to firm up a bit, then fold in the whipped topping.
Place a layer of graham crackers in the bottom of a 13x9 inch pan. Top with half of the pudding mixture.
Repeat with another layer of graham cracker and another layer of pudding mixture.
Top with a final layer of graham crackers.
Microwave the frosting until pourable, then pour and spread over the cake.
Refrigerate for 24 hours before slicing into squares to serve.
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