No-Bake Chocolate Eclair Dessert

    Filling:

    2 (3.5 oz.) boxes vanilla instant pudding

    3 c. milk

    1 (8 oz.) container Cool Whip

    Graham crackers

    Topping:

    1/3 c. cocoa

    1 c. sugar

    1/4 c. milk

    1 stick (1/2 c.) butter (or margarine)

    1 tsp. vanilla

    For the filling:

    Combine pudding mix and milk; beat. Stir in Cool Whip.

    Place a layer of graham crackers in the bottom of a 9×13″ dish. Spread 1/2 of the pudding mixture over the graham crackers. Repeat with another layer of graham crackers and pudding; then top with a final layer of graham crackers.

    For the topping:

    Bring cocoa, milk, and sugar to a full rolling boil; boil about 1 minute, stirring very frequently. Remove from heat and cool one minute. Add butter and vanilla; stir until butter is melted.

    Pour chocolate topping over the top layer of graham crackers.

    Refrigerate over night.

source:kingideas