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To a large bowl, add instant lemon pudding mix and 1 ½ cups cold milk. Whisk until smooth and fully combined. Add 4 ounces of the whipped topping to the pudding mixture and fold it in with a silicone spatula.
In a second large bowl add instant cheesecake pudding mix and 1 ½ cups cold milk. Whisk until smooth, then fold in the whipped topping.
Lay a layer of graham cracker sheets along the bottom of a 9×13 pan to form a full layer. Spread the lemon pudding mixture evenly on top of the graham cracker layer.
Add another layer of graham crackers onto the lemon pudding. Spread the cheesecake pudding mixture evenly on top of the graham cracker layer.
Add a final layer of graham crackers, then refrigerate for 30 minutes.
Place the lemon frosting in the microwave for 15-20 seconds, then stir well. It should be soft and easy to spread, not hot. Spread the frosting evenly over the top of the entire icebox cake.
Cover the lemon eclair cake and return it to the refrigerator. Chill for at least 5 hours or overnight. Then serve and enjoy!