CHOCOLATE ECLAIR DESSERT

2 pkg. French Vanilla instant pudding (3.4 oz)

3 cups Milk

8 oz Cool Whip

1 box Graham Crackers (I use Honey Grahams)

Make the pudding according to the directions on the package, except use only 3 cups of milk. Mix in Cool Whip. Lightly grease a 9x13 pan with butter. Line the pan with a layer of graham crackers. Spread half the pudding mixture evenly over the crackers. Add another layer of crackers on top of pudding, then spread with remaining pudding mixture. End with a third layer of crackers on top of the pudding.

Frosting:

2 squares Unsweetened Chocolate

2 Tbs. Butter

1 tsp Vanilla

2 Tbs. Dark Karo syrup

3 Tbs. Milk

2 cups Powdered Sugar

Melt the butter and chocolate together in a saucepan on low heat. Remove from heat, add remaining ingredients and heat together. Spread over top layer of crackers. Cover and refrigerate overnight. Thanks again to Kim Hardin for this heavenly dessert.