Chocolate Eclair

• 0.5 (8 ounce) box graham crackers
• 2 (3 1/2 ounce) packages cheesecake flavor instant pudding and pie filling mix
• 3 12 cups milk
• 1 (8 ounce) cartonfrench whipped topping
• 2 (1 ounce) semi-sweet chocolate baking squares
• 2 tablespoons butter or 2 tablespoons margarine
• 1 teaspoon light corn syrup
• 3 tablespoons milk
• 1 teaspoon vanilla extract
• 1 12 cups sifted confectioners' sugar

1. Cover the bottom of a 13 X 9 baking pan with whole graham crackers, set aside.
2. Combine pudding mixes and milk, fold in whipped topping.
3. Spread over graham crackers.
4. Top with another layer of crackers.
5. In a saucepan, melt chocolate and butter.
6. Remove from heat and add remaining ingredients.
7. Spread over top of graham cracker layer.
8. Cover and refrigerate.
9. Best made at least a day ahead of time, to let it soften and blend flavors.
10. I've also used 1 package of french vanilla pudding mix and one cheesecake pudding mix.

graham crackers, flavor instant, milk, cartonfrench whipped topping, semisweet chocolate baking squares, butter, light corn syrup, milk, vanilla, sugar

Taken from www.food.com/recipe/chocolate-eclair-167367 (may not work)