Giant Chocolate Eclair Dessert (no Bake)

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 10
• 2 (102 g) packages french vanilla instant pudding or 2 (102 g) packages vanilla instant pudding mix
• 1 (9 ounce) container frozen whipped topping, thawed (cool whip is good)
• 3 cups whole milk
• 2 ounces semisweet chocolate (baker's is good)
• 2 tablespoons butter or 2 tablespoons margarine
• 2 tablespoons corn syrup
• 2 tablespoons milk
• 2 tablespoons vanilla
• 1 1/2 cups confectioners' sugar (icing)
• 1 (600 g) box graham crackers (not crumbs)

Recipe

• 1 prepare a 13 x 9-inch baking pan.
• 2 beat the two packages of pudding mix, with 3 cups whole milk for 2 minutes, or until thick.
• 3 fold in the thawed frozen topping.
• 4 in the prepared baking dish, evenly put a layer of crackers on the bottom.
• 5 pour half of the prepared pudding mixture over the crackers.
• 6 put another layer of crackers over the pudding.
• 7 put the remaining pudding on top.
• 8 then a final layer of crackers.
• 9 in the microwave, melt the chocolate squares and 2 tbsp butter together; mix to combine well.
• 10 add in the corn syrup, 2 tbsp milk and vanilla to the chocolate mixture; mix until combined well.
• 11 add in the icing sugar; beat until smooth and well combined.
• 12 spread the mixture over the top layer of crackers.
• 13 refrigerate for a minimum of 8 hours.