In a mixing bowl, whisk together room temperature cool whip, vanilla almond milk, and vanilla instant pudding.
Carefully break the graham crackers in half if they are not already. Place six square crackers on the bottom of the cake dish.
Then spread ⅓ of the pudding mixture evenly across the top of the graham crackers. Layer six more graham cracker squares, then the rest of the pudding.
Pour the chocolate frosting on top of the final cracker layer and cover it with tinfoil. Refrigerate your Pudding Ice Box Cake for 2-3 hours or until the frosting is hardened.
To serve, slice your Eclair Refrigerator Cake in 6 equal pieces cutting in line with the graham cracker squares to minimize crumbling. Enjoy!