Eclair Dessert

By Yvette-2

Ingredients

• Chocolate Topping:
• 2 boxes French vanilla pudding
• 3 1/2 c. milk
• 1 8 oz Cool Whip
• 1 box graham crackers
• 1/2 box of Baker's chocolate (I use semi-sweet, but you can use whatever)
• 3 T butter
• 1 T vanilla
• 3 T corn syrup
• 3 T milk
• 1 3/4 c. powdered sugar, sifted

Preparation

Step 1

Make pudding with milk; fold in Cool Whip. Grease pan and line with whole graham crackers. Spoon 1/2 of pudding mixture over crackers; repeat layers, starting with crackers and ending with pudding. Top with crackers. Refrigerate at least 2 hours (overnight preferred) before adding chocolate topping.

For topping, melt choclate and butter, add other ingredients and mix to spreading consistency. Spread over pudding mixture. Refrigerate until ready to serve.