Chocolate Eclair Dessert

Chocolate Eclair Dessert

1. 2 (3.5 oz.) boxes vanilla instant pudding
2. 3 c. milk
3. 1 (8 oz.) container Cool Whip non-dairy whipped topping {or 3 c. homemade whipped cream}
4. 1 (14.4 oz) box graham crackers
5. Topping:
6. 1/3 c. unsweetened cocoa powder
7. 1 c. granulated sugar
8. 1/4 c. milk
9. 1/2 c. butter {1 stick}
10. 2 tsp. vanilla extract (divided)

FOR THE FILLING:

1. Combine dry pudding mix and 3 cups milk; whisk until well mixed.
2. Stir in Cool Whip or fresh whipped cream and vanilla.
3. Place a layer of graham crackers in the bottom of a 9x13 casserole pan.
4. Spread 1/2 of the pudding mixture over the graham crackers.
5. Repeat with another layer of graham crackers and pudding; then top with a final layer of graham crackers.

FOR THE TOPPING:

1. In a medium-sized saucepan, bring cocoa, milk, and sugar to a full rolling boil; boil about 1 minute, stirring very frequently.
2. Remove from heat and cool one minute.
3. Add butter and vanilla; stir until butter is melted.
4. Pour chocolate topping over the top layer of graham crackers.
5. Spread evenly to completely cover graham crackers.
6. Refrigerate over for at least 8 hours before serving. 

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