Eclair Dessert

1 box graham crackers
2 small boxes instant vanilla pudding
3 1/2 cups milk
1 (8 or 9 ounce) cool whip
chocolate icing

Butter a 9 x 13 pan. Layer bottom with whole graham crackers. Make pudding as directed except use 3 1/2 c. milk. Bend the cool whip into the pudding. Pour half the pudding mixture over the graham cracker layer. Layer another layer of graham crackers on top of the pudding.

Top that layer with the rest of the pudding mixture. Top with one more layer of graham crackers. (so you have crackers, pudding, crackers, pudding, then crackers)


Then frost with chocolate icing.

Chocolate icing:
2 squares semi-sweet chocolate, melted
3 T. butter, softened
2 t. white corn syrup
1 t. vanilla
4 T. milk
1 2/3 cup powdered sugar





This is the hardest part of the recipe:
Cover with foil or plastic wrap (careful not to get in icing) & refrigerate for 24 hours.
It is so hard to wait a day to eat this! LOL