Butter the bottom of a 13x9 pan.
Using an electric mixer, in a large bowl, mix pudding with milk and beat at medium speed for 2 minutes.
Fold in whipped topping and strawberries.
Line bottom of pan with whole graham crackers.
Pour half the strawberry/pudding mixture over graham crackers,
Repeat with another layer of whole graham crackers on top of pudding layer.
Pour remaining half of strawberry/pudding mixture over the graham crackers and cover with another layer of graham crackers.
Put tub of frosting in microwave and microwave 30 seconds to 1 minute so frosting is pourable.
Pour over cake and spread out evenly.
Refrigerate for 24 hours.