Easy Eclair Cake...actually no baking involved

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This is something that my daughter's and I have come up with over the last two years. We took someone else's recipe and began to play with it and now it's our own. Take a large 10X14 inch glass pyrex baking dish. Line the bottom with your choice of cinnamon graham crackers or vanilla wafers. Keep them whole and line the entire bottom of the pan. On top of that you're going to mix a large box of chocolate pudding according to the directions on the package and smooth that over the graham cracker/cookies. Let this set for about 5 minutes to give the pudding time to set completely. Next, you're going to take half of a 32 ounce tub of coolwhip topping that is thawed completely and spread that over the pudding. Another layer of cookie/crackers goes down over this. You can either leave this layer whole...or crush them up. Over this goes a large box of vanilla pudding, again mixed according to the package directions. Let it set about 5 minutes, so it doesn't mix with the coolwhip. The rest of the coolwhip goes next. Smooth out and cover with the last layer of graham crackers/vanilla wafers. Keep them whole again this time. You want to completely cover the whipped cream as much as possible. Put into the freezer for 20-30 minutes until Whipped cream is kind of hard. Now for the best part....Take a tub of chocolate frosting and put it into the microwave, (Don't forget to take off the aluminum foil wrapper) for about 1 minute. It needs to be really runny, but not so hot that the whipped cream melts. Pour this whole tub over the graham crackers/cookie layer. Put into the refridgerator and let set for at least an hour to allow icing time to firm up. Make sure you have milk to go with this.