Chocolate Eclair Delight

• 2 packages French Vanilla Instant Pudding Mix, 3 Ounce Boxes
• 3 cups Milk
• 8 ounces, weight Cool Whip (okay To Use More)
• 1 box (14 Oz. Size) Graham Crackers
• 2 Tablespoons Butter, Melted
• 2 whole Squares Of Baker's Unsweetened Chocolate, Melted
• 2 Tablespoons Corn Syrup
• 1/2 cups Confectioners Sugar (Sifted)
• 3 Tablespoons Milk

1. For Filling:
2. (From ingredients list, you'll be using the pudding, milk, Cool Whip and graham crackers)
3. Mix together the pudding mix and the milk; then gently stir in the Cool Whip. Using an ungreased 9x12 glass casserole dish, line the bottom with graham crackers; evenly pour half the pudding mixture over them. Add another layer of graham crackers then the remainder of the pudding mixture. Top with a final layer of graham crackers.
4. For topping:
5. Mix together the 2 squares of bakers chocolate (melted), butter, corn syrup, confectioner's sugar and milk (you may end up using less than 3 tablespoons) until the mixture is a pourable consistency. Spread over top of the graham cracker layer.
6. Refrigerate AT LEAST 8 hours so that the graham crackers will be softened (it's easiest to make this the night before you'll want to eat this).
7. Wanna make it low fat? Just use fat free milk and low-cal Cool Whip!!
8. Also, you can use any chocolate topping; this just happens to be my favorite.
9. I saw similar Eclair recipes, but this one is the easiest. Plus, it's one of the top-searched-for posts on my blog!
10. ENJOY!

mix, milk, okay, crackers, butter, chocolate, syrup, confectioners sugar, milk

Taken from tastykitchen.com/recipes/desserts/chocolate-eclair-delight/ (may not work)