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Chocolate Eclair Graham Dessert

9 graham cracker squares
1/2 cup cold 2% milk
1/3 cup instant vanilla pudding mix
1/2 cup whipped topping
TOPPING:
1/2 square (1/2 ounce) semisweet chocolate
1-1/2 teaspoons butter
2-1/4 teaspoons 2% milk
1-1/2 teaspoons light corn syrup
1/2 teaspoon vanilla extract
1/3 cup confectioners' sugar

Cut graham crackers in half, making 18 rectangles. Place nine

Printed from tasteofhome.com Sep 4, 2008

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Chocolate Eclair Graham Dessert cont.

rectangles in an ungreased 8-in. x 4-in. loaf pan; set aside. In a
small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2
minutes or until soft-set. Fold in whipped topping. Spread over
graham crackers; top with remaining graham crackers. For topping,
in a small saucepan or microwave-safe bowl, melt chocolate and
butter. Stir in milk, corn syrup, vanilla and confectioners' sugar.
Spread over graham crackers. Cover and refrigerate overnight.
Editor's Note: We do not recommend substituting sugar-free
pudding mix in this recipe.

Yield: 4 servings.