Chocolate Eclair Dessert

2 – 3 1/2 oz. pkgs. instant vanilla pudding mix
3 C. milk
1- 8 oz. carton Cool Whip
Graham Crackers (about 2/3 lb.)
Chocolate Glaze (or 1 can Chocolate Frosting)

Mix pudding with milk and let stand 5 minutes. Fold in Cool Whip. Butter 9×13″ pan or dish. Line with 1/3 of crackers; spread with half of pudding mixture. Spread with another layer of crackers and remaining half of pudding. Spread with crackers again. Spread Chocolate Glaze on top of crackers. Refrigerate until set. Cut into squares.

Chocolate Glaze:
1 C. sugar
1/3 C. cocoa
pinch of salt
1/4 C. milk
1/4 stick margarine
1 tsp. vanilla

Combine sugar, cocoa, salt, and milk. Bring to a boil; boil 1 minute. Add margarine and vanilla. Cool slightly and spread over crackers.

Source: world-recipes 

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