Thelma's Chocolate Eclair

By srumbel

I love eclairs but making the actual pastry is difficult so I came up with this recipe as a substitute. It still satisfies my cravings with the same wonderful flavors.—Thelma Beam, Esbon, Kansas
from tasteofhome.com

Ingredients

• 18 whole graham crackers
• 3-1/2 cups cold milk
• 2 packages (3.4 ounces each) instant vanilla pudding mix
• 1 carton (8 ounces) frozen whipped topping, thawed
• 2 ounces semisweet chocolate
• 2 tablespoons butter
• 1-1/2 cups confectioners' sugar
• 3 tablespoons milk
• 1 teaspoon vanilla extract
• 1 teaspoon light corn syrup

Preparation

Step 1

Line a 13-in. x 9-in. dish with nine whole graham crackers; set aside.
In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set; fold in whipped topping. Spread over graham crackers. Top with remaining crackers.
In a microwave-safe bowl, melt chocolate and butter. Stir in the remaining ingredients. Spread over graham cracker layer. Cover and refrigerate for 8 hours or overnight. Yield: 12-15 servings.

Nutritional Facts

1 piece: 238 calories, 8g fat (5g saturated fat), 12mg cholesterol, 229mg sodium, 38g carbohydrate (26g sugars, 1g fiber), 3g protein