Chocolate Madness Graham Cracker Cake
16-ounce package honey graham crackers
2 (3.5-ounce) packages instant chocolate pudding mix
3 cups chocolate milk
8-ounce container whipped topping
16-ounce container chocolate frosting
Blend the pudding mix, whipped topping, and milk in a medium sized bowl. Stir until well blended.
Place one single layer of graham crackers in the bottom of a 9x13" baking pan. Spoon half of the pudding mixture over the crackers and spread evenly. Repeat with another layer of crackers and remaining pudding mixture. Top with another layer of graham crackers. Cover the pan with plastic wrap and chill in the refrigerator for 30 minutes to set up a bit.
Stir the frosting and spread it over the whole cake up to the edges of pan. Cover and refrigerate cake for at least 4 hours before serving.