You can make your own chocolate frosting if you prefer. While I normally do make my own frosting for cakes, etc., I always use the canned for this recipe. It just tastes so good that way!
For a lighter version, you can use fat free milk, sugar free pudding, light cool whip, low fat graham crackers and frosting.
2 small packages vanilla instant pudding
3 cups milk
1 8 oz. cool whip
1 package graham crackers
1 can milk chocolate frosting, room temperature
2 tablespoons milk
Mix pudding and milk thoroughly. Fold in cool whip. Line 9x13 pan with whole graham crackers. Spread half of pudding mixture over crackers. Make another layer of whole graham crackers. Spread the second half of pudding mixture over crackers. Make a third layer of whole graham crackers and refrigerate until firm. Stir milk into frosting. Spread over crackers. Refrigerate overnight.