Chocolate Eclair Pudding Cake

First made this recipe (a Weigh****chers one) 3 years ago for Thanksgiving ... this stuff is like CRACK !  Once I get a spoonful I'm hooked ... haven't made it yet post-op b/c I know I would eat the whooooooole thing!   It is a great recipe for a gathering ... and I MIGHT just make it for the upcoming Christmas party !!  I wanted to share the recipe early in case anyone was looking for a WLS friendly dessert for the upcoming holiday season!!

2 boxes fat-free, sugar-free vanilla instant pudding
3 1/2 cups fat free milk (NOT 4 cups!)
1 tub of either fat-free or sugar-free cool whip *thawed!*
1 box reduced fat graham crackers (the box w/ the 3 individual packs inside)
1 tub pillsbury sugar free chocolate frosting
13x9 pan
**You MUST make this recipe 24 hours in advance**
Optional: vanilla protein powder to add to pudding mix

Mix together pudding and milk and fold in entire tub of thawed cool whip.  In 13x9 pan lay down the first layer of graham crackers and add 1/2 of pudding mixture on top.  Add second layer of graham crackers and add remaining pudding mixture.  Layer the final graham crackers on top and spread 1/2 can of the SF frosting on the top layer of graham crackers.  Cover w/ tinfoil and REFRIDGERATE FOR 24 HOURS BEFORE SERVING !!

Eat and enjoyyyyyyyyyyyyyyyyy !!