Chocolate Eclair Dessert

• 1 box graham crackers
• 2 pkg. instant French vanilla pudding
• milk to make pudding
• 8 oz. frozen whipped topping, thawed
• 2 oz. liquid chocolate
• 2 tsp. light corn syrup
• 1 tsp. vanilla
• 3 Tbsp. butter
• 1 1/2 c. confectioners sugar
• 3 Tbsp. milk

1. Butter 13 x 9-inch pan.
2. Line bottom with whole graham crackers.
3. Mix pudding and milk according to label.
4. Mix in thawed whipped topping.
5. Prepare frosting from remaining ingredients; set aside.
6. Pour half the pudding mix over graham crackers.
7. Top with remaining pudding mix.
8. Put third layer of whole crackers to cover pudding.
9. Spread frosting over top layer of crackers. Refrigerate.
10. Try to leave it in the refrigerator at least 24 hours.

graham crackers, milk, frozen whipped topping, liquid chocolate, light corn syrup, vanilla, butter, confectioners sugar, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=192331 (may not work)