1For cake- mix pudding and milk until well blended. blend cool whip into pudding mixture.
2line bottom of a 13x9 inch pan with graham crackers. spread half of pudding mixture over crackers. cover pudding with another layer of crackers. Spread remaining pudding on top and then cover with another layer of crackers. refridgerate for at least two hours before frosting.
3for icing- blend all icing ingredients together and mix until creamy and smooth. spread on top of cake that has chilled for at least two hours. Refrigerate frosted cake for 24 hours.