Prepare the Pudding: In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk until smooth and thickened.

Fold in the whipped topping until well combined.

Layer the Cake: In a 9×13 inch baking dish, arrange a single layer of graham crackers to cover the bottom.

Spread half of the pudding mixture over the graham crackers.

Add another layer of graham crackers, then spread the remaining pudding mixture on top.

Finish with a final layer of graham crackers.

Make the Chocolate Glaze: In a microwave-safe bowl, microwave the chocolate frosting for 30 seconds or until it is soft enough to spread.

Stir well and pour over the top layer of graham crackers, spreading evenly.

Chill the Cake: Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the graham crackers to soften and the flavors to meld together.

Cut into squares and serve chilled.