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In a medium bowl whisk together French vanilla pudding mix with 2 ½ cups of non-dairy milk until thick and creamy. Then, fold 8 oz of dairy-free whipped topping into the pudding until light and creamy. Set the pudding mixture aside.
In a 9x13-inch pan layer the bottom with full sheets of graham crackers. Pour half of the pudding mixture on top of the graham cracker layer and smooth to even out.
Next, top with another layer of graham crackers, pour the remaining half of the pudding mixture on top and spread to even out. Top with one final layer of graham cracker sheets.
In the microwave heat chocolate frosting 30-45 seconds. Stir until smooth then pour the melted chocolate frosting over the top layer of graham crackers.
Refrigerate at least 4 hours but overnight is best.