1Mix each pudding with 1 1/2 cups of milk. Fold 8 oz. whipped topping into each pudding.
2In a 9 x 12 glass pan, layer graham crackers, 1/2 vanilla pudding mixture, layer of graham crakers, 1/2 chocolate pudding mixture, and repeat vanilla mixture, crackers, chocolate mixture, crackers, and the frost with chocolate frosting.
3Refridgerate overnight or at least 8 hours before serving. Refrigerate and cover with plastic wrap any leftovers.