Chocolate Eclair Cake

2 cups milk
2 boxes French Vanilla pudding
1 box graham crackers
1 12-oz container of Cool Whip
1 can chocolate icing.

Mix pudding with milk. Fold in Cool Whip. Line 9×13 pan with crackers. Layer pudding, then crackers, until out of pudding. Put icing in microwave for 30-45s to slightly melt. Spread icing on crackers. Cover and chill for several hours.