Chocolate Eclair Dessert
Written by Kimberly Hartwell
1 box of graham crackers
2 (1.5 oz) pkgs French vanilla instant pudding
3 cups milk
8 oz container Cool Whip
Topping:
2 squares unsweetened chocolate
2 Tbls butter
1 Tbls light corn syrup
1 1/2 cups powdered sugar
3-4 Tbls milk
Beat pudding with 3 cups of milk. Fold in Cool Whip. Set aside. Line 9x13 inch pan with whole graham crackers. Alternate graham crackers and filling, beginning and ending with crackers.
Frosting: Melt chocolate with butter and corn syrup; mix well. Add powdered sugar and milk. Spread over graham cracker misture; refrigerate overnight.
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