Prepare the pudding according to the instructions on the package with 4 cups of milk. Cover with saran wrap and let cool in the refrigerator for an hour.
Beat the heavy whipping cream and stir into the pudding. Cover the bowl with saran wrap to prevent a skin from forming.
Lay out graham crackers into the bottom of a baking dish.
Spread half of the vanilla cream over the graham crackers.
Add another layer of graham crackers on top.
Add the rest of the cream on top of the second layer of graham crackers.
Add one final layer of graham crackers.
In a bowl, mix milk, powdered sugar, butter, salt, and cocoa for the frosting. Spread it evenly over the top layer of graham crackers.
Refrigerate the dessert overnight or for several hours before serving.
