chocolate eclair dessert

By momofsixplus1

Ingredients

• Chocolate icing:
• 2 pkg (4 serving size) french vanilla instant pudding
• 3 cups milk
• 1 tsp vanilla extract
• 8 oz frozen non-dairy whipped topping, thawed
• 1 lb. graham crackers(will have extra)
• maraschino cherry halves
• chopped pecans
• 6 T. unsweetened cocoa powder
• 5 T. butter, softened
• 3 T. light corn syrup
• 3 T. milk
• 1 tsp vanilla extract
• 1 1/2 powdered sugar, sifted

Preparation

Step 1

Combine pudding mix, milk, and almond extract in large bowl. Blend in whipped topping. Butter bottom and sides of 13 x 9 x 2 cake pan and line bottom with whole graham crackers. Cover with half the pudding mixture. layer whole graham crackers on top of pudding mixture. Spread remaining pudding mixture mixture on top of graham crackers. Add another layer of graham crackers on top of pudding.

prepare the icing in a separate bowl, mixing cocoa powder, butter, corn syrup, milk, vanilla, and powdered sugar with electric mixer until smooth. Spread on top of graham crackers, sealing well to edges. Cover and refrigerate for 24 hours. Garnish with cherries and pecans if desired.