In a medium bowl, mix together the pudding mix, milk, and COOL WHIP.
In a 9×13 baking dish, arrange a single layer of graham squares on the bottom. You may have to spread them out a bit to cover the bottom of your dish.
Spread half of the pudding mix over the crackers.
Layer another layer of graham crackers over the pudding mix.
Spread the other half of the pudding mix over the graham crackers.
Place plastic wrap over the dish and refrigerate for about 30 minutes to an hour to allow the pudding to set.
When ready, microwave the frozen chocolate tub for about 15 seconds to soften (remove lid and foil before microwaving).
Stir the frosting until it is easily spreadable.
Remove plastic wrap from dish and spread chocolate evenly over top of pudding mixture.
Place plastic wrap over dish and refrigerate overnight to allow graham crackers to soften.
When ready, slice and serve.
