Chocolate Eclair

I forgot how much I adore this dessert. Doug requested it for Thanksgiving this year and it didn't last long!

Chocolate Eclair Dessert
Coat a 9x13 pan with cooking spray. Line the bottom with graham crackers. Beat 2 packages of french vanilla instant pudding with 3 cups milk. Beat well. Add one tub of Cool Whip and mix well. Pour 1/2 of the mixture over grahams. Top with another layer of graham crackers. Spread with the remaining pudding and top with one more layer of grahams (3 total).

Chocolate Topping
2 oz. bakers liquid chocolate
3 Tbsp. soft butter
2 Tbsp. white Karo syrup
3 Tbsp. milk
2 Tbsp. vanilla extract
1 1/2 cups powdered sugar

Beat well and pour over top graham cracker layer. Refrigerate for 24 hours. Fight over leftovers.


Sassy Sydney said…
Yum! My favorite dessert! :)