Chocolate Eclair Dessert
2 packages (3 ounces each) instant French vanilla pudding
3 1/2 cups milk
1 container (8 ounces) Cool Whip
2 cups confectioners' sugar
2 ounces semisweet chocolate, melted
2 tablespoons butter or margarine, at room temperature
2 tablespoons milk
1 package (16 ounces) graham crackers
To make the filling, combine the pudding and milk. Beat until thick. Fold in the Cool Whip. Set aside.
To make the topping, combine the topping ingredients and beat until smooth.
Line an ungreased 9-inch by 13-inch baking pan with whole graham crackers.
Add half the filling mixture.
Cover with a layer of graham crackers.
Cover with the remaining filling and top with more graham crackers.
Spread the topping over all.