Chocolate Eclair Pudding Cake

I made this recipe for the first time about 3 years ago for Thanksgiving - yummy!  It is a Weigh****chers recipe so it was also a low fat, low sugar recipe but here is a little tweaked version for us WLS'ers! 

2 packages fat-free, sugar-free vanilla jell-o pudding
3 1/2 cups fat free milk (even though each box will say to use 2 cups milk, do not use 4 cups milk w/ this recipe .. stick w/ 3 1/2 cups milk!)
1 tub of either fat-free cool whip or sugar free cool-whip *thawed*
1 box graham crackers
1 tub of Pillsbury's sugar free chocolate frosting
1 scoop protein powder to throw in the pudding if desired

Mix together pudding and then fold in tub of cool whip.
In 13x9 pan put down the first layer of graham crackers.
Add pudding mixture on top and add second layer of graham crackers.
Add the remaining pudding mixture and top with final layer of graham crackers.
Spread 1/2 can of frosting on top of final graham cracker layer.
Cover w/ tinfoil and MUST REFRIDGERATE FOR 24 HOURS before serving!!
Recipe will not work if you do not make 24 hours in advance ... the graham crackers will not soften and will stay hard.

This recipe is ohhhh soooo gooooood !!! 

I forgot about this recipe.  I rememeber it from WW as well.
Thanks for the reminder.

What size of tub of cool whip??  Thanks.  Sounds really good.