In a large bowl, whisk together the instant vanilla pudding mix and milk for approximately 2 minutes until thickened.

Gently fold the thawed whipped topping into the pudding mixture using a spatula until well combined.

Arrange a single layer of honey graham crackers in the bottom of a 9x13-inch baking dish.

Spread half of the pudding mixture evenly over the graham cracker layer.

Add a second layer of graham crackers over the pudding.

Spread the remaining pudding mixture over the second layer of crackers.

Top with a third and final layer of graham crackers.

Microwave the chocolate frosting for 20-30 seconds until it reaches a pourable consistency.

Pour the warm frosting over the top layer of crackers and smooth with an offset spatula.

Garnish the top with pastel sprinkles and candy-coated chocolate eggs while the frosting is still wet.

Cover and refrigerate for a minimum of 4 hours, or preferably overnight, to allow the crackers to soften into a cake-like texture.