Spray a 9x13 inch pan with PAM. In a large bowl, combine the milk and pudding until thick. Fold in the Cool Whip. Place a layer of graham crackers over the bottom of the pan. Spread half of the pudding mixture over the top and add another layer of graham crackers, then the other half of the pudding mixture. Add the last layer of graham crackers (3 layers of crackers total). Microwave the icing for 30 seconds to 1 minute until pourable and pour over the top of the graham crackers. Chill for 24 to 48 hours before serving. This is a recipe that gets better with time!
Recipe by Five Wooden Spoons at https://www.fivewoodenspoons.com/2013/04/25/lauras-eclair-cake/