Eclair Dessert

ECLAIR

• 1 14.4-oz. box of honey graham crackers
• 2 pkgs. 3.4-oz. instant vanilla pudding
• 3 C. milk
• 1 12-oz. container cool whip, thawed

Line bottom of an ungreased 13 x 9″ baking dish with 1/3 of honey graham crackers. Whisk together pudding mix and milk; add Cool Whip, stirring until mixture thickens. Spread half of pudding mixture over graham crackers. Repeat layers with 1/3 of graham crackers and remaining pudding mixture. Top with remaining graham crackers. Spread with chocolate frosting.

FROSTING

• 2 squares unsweetened chocolate (1/2 box)
• 2 tsp. light Karo syrup
• 3 Tbsp. butter
• 1/3 C. milk
• 1 1/4 C. conf. sugar

Melt chocolate and butter in microwave. Put frosting on top of last layer of crackers. Chill for 8 hours.

Recipe by Peggy