Chocolate Éclair Dessert

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Fake the French classic with a little pudding and graham crackers.

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Ingredients

2 packages vanilla instant pudding
3 C. milk
8oz cool whip
1 box graham crackers
Icing:
2 envelopes choco-bake
2 tsp. white Karo
1 tsp. vanilla
3 Tbs. margarine
3 Tbs. milk
1 1/2 C. powdered sugar

Directions

Combine pudding and milk. Beat on low speed. Fold in cool whip. Line bottom of 13 x 9 inch pan with whole crackers. Spread 1/2 pudding mixture over crackers. Repeat with crackers, then mixture and top with crackers. Spread with the icing and refrigerate overnight. When ready to serve, cut into squares.