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Chocolate Éclair Dessert

Ingredients:
Bottom Layer:

• 2 3 ¾ oz. French vanilla pudding mixes
• 3 cups milk
• 8 oz Cool Whip
• Package of Graham crackers

Fudge Syrup:

• 1 stick margarine
• ¼ cup milk
• 1/3 cup cocoa
• 1 cup sugar
• 1 teaspoon vanailla

Directions:

Place one layer of graham crackers in bottom of 13 x 9 pan.

Next, mix powered pudding mixes with 3 cups milk. Fold in Cool Whip. Layer over graham crackers. Keep cool in refrigerator until ready for fudge syrup.

To make syrup, melt margarine in a saucepan, till boiling. Add milk, cocoa and sugar and boil again for one minute. Remove from heat, cool slightly and add 1 teaspoon vanilla. When cool to the touch, pour over pudding and graham cracker layers.