Chocolate Eclair Dessert
by Janice Sutton, Grand Marsh

1 (16 oz) box graham crackers 2 (4-serving) boxes French vanilla instant pudding 3 cups milk 1 (8 oz.) container whipped topping

   Layer bottom of a buttered 13x9x2-inch baking pan with 1/3 of graham crackers. In bowl, beat pudding mix with milk. Fold in whipped topping. Spread half of pudding mixture over graham crackers. Repeat layers, ending with graham crackers on top. Spread with chocolate topping.

Chocolate Topping 2 (1 oz.) squares unsweetened chocolate 3 Tbsp. butter 1-1/2 cups powdered sugar 1 tsp. vanilla 2 Tbsp. light corn syrup

   Melt chocolate and butter in top of double boiler or microwave. Mix with remaining ingredients, stirring until smooth. Spread on top. Refrigerate 24 hours before serving.