Chocolate Eclair Dessert - YUM!

Chocolate Eclaire Dessert

What you'll need:

• 1 package graham crackers
• 2 packages instant vanilla pudding 3 ounce
• 3 ½ cups milk
• 1 container thawed whipped topping 8 ounce
• 1 ½ cups powdered sugar
• 3 Tablespoons milk
• 2 packages pre-melted unsweetened chocolate 1 ounce
• 2 teaspoons corn syrup
• 2 teaspoons vanilla flavoring
• 3 Tablespoons softened butter or margarine

Apply cooking spray to the bottom and sides of a 13 x 9 inch baking pan.

Line the bottom of the prepared pan with graham crackers and then set aside until needed.

Using a large mixing bowl you will add the instant pud and the 3 ½ cups milk. Mix until well blended.

FOLD (do not mix or blend, you must fold or it'll lose it's fluff) in the whipped topping.

Pour half of this mixture over the layer of graham crackers.

Add another(a) layer of graham crackers over the pudding mix.

Cover this layer with a layer of pudding and repeat while ending with the addition of the last graham cracker layer.

Place in the refrigerator to chill for about 2 to 3 hours.

While the cake is chilling you can prepare the icing: 

In a small mixing bowl add the 2 packages pre-melted unsweetened chocolate, corn syrup, vanilla flavoring, powdered sugar and the softened butter or margarine. Beat to completely blend and until the mixture is smooth.
Spread icing mixture over the entire cake and then return to refrigerator to chill overnight before cutting and serving.

This was SO GOOD!! YUM!