In a medium bowl combine milk with lemon pudding mix and whisk until pudding forms (about 2 minutes).

After pudding is thickened, fold in the tub of whipped topping and mix well.

In a 9x 13 pan, layer graham crackers to cover the bottom of the pan.

Then pour 1/3 of the pudding mixture over graham crackers.

Repeat layers (graham crackers, pudding mixture) two more times.

With the last row of graham crackers place them facing down for a smooth texture.

Microwave the frosting for about 30 seconds until melted and stir. (cap and foil removed)

Then pour frosting over the graham cracker layer and spread it over the entire top to seal the edges of the pan.

Refrigerate uncovered for a few minutes until the frosting hardens.

Then cover and refrigerate until ready to serve. (at least 6 hours, best over night)