No-Bake Chocolate Eclair Dessert

Ingredients

Filling:

2 (3.5 oz.) boxes vanilla instant pudding

3 c. milk

1 (8 oz.) container Cool Whip non-dairy whipped topping {or 3 c. homemade whipped cream}

1 (14.4 oz) box graham crackers

Topping:

1/3 c. unsweetened cocoa powder

1 c. granulated sugar

1/4 c. milk

1/2 c. butter {1 stick}

1 tsp. vanilla extract

Directions

FOR THE FILLING:  Combine dry pudding mix and 3 cups milk; beat until well mixed. Stir in Cool Whip.

Place a layer of graham crackers in the bottom of a 9x13" 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. Spread evenly to completely cover graham crackers.

Refrigerate over night.