Chocolate Éclair Dessert Squares

Ingredients
  • 2 three-ounce boxes french vanilla instant pudding
  • 1 eight-ounce container Cool Whip
  • 3 cups milk
  • 1 box graham crackers
Frosting
  • 2 squares semi-sweet chocolate
  • 3 tablespoons butter
  • 3 tablespoons milk
  • 2 tablespoons light corn syrup
  • 1 ½ teaspoons vanilla flavoring
  • 1 ½ cups confectioner's sugar
 From: Anne McDonald
Taste of Home 2001
Yield: 12 servings
Mix pudding mix and milk. Fold in Cool Whip. Butter a 9 x13-inch glass dish or
baking pan. Place a layer of whole graham cracker over the bottom of dish. You
may have to break crackers at one end. Pour ½ of pudding mixture over graham
cracker layer. Put another layer of graham crackers on top of pudding. Top with
remaining pudding mixture. Top with 1 more graham cracker layer. Frosting: In
saucepan melt together squares of chocolate, butter and milk. Combine corn
syrup, vanilla and confectioner’s sugar in bowl. Pour melted chocolate mixture
over sugar mixture and beat together. Spread over top graham cracker layer,
refrigerate at least 24 hours. Cut and serve.