Chocolate Eclair Dessert

Dianne Ivey

Servings: 15 - 20

Ingredients:
Graham crackers
1 6 oz. package vanilla pudding
3 cups milk
8 oz. Cool Whip

1 cup sugar
1/8 t. salt
1/3 cup cocoa
1/4 cup milk
1/4 cup butter
1 t/ vanilla

Directions:

Butter 13″X9″ pan. Line with graham crackers. Combine pudding mix and milk and beat 2 minutes. Fold in 8 oz. Cool Whip. Chill 5 minutes. Pour half over graham crackers, top with another layer of graham crackers, then remaining pudding mixture. Top with another layer of graham crackers. Frost with chocolate frosting.

To make frosting, bring to boil sugar, salt, cocoa and milk. Cook 1 minute. Remove from heat and add butter and vanilla. Cool. Beat till smooth and spread over graham cracker layer. Store in refrigerator.