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Chocolate Eclair Dessert

Ingredients: 3/16 Gallon(s) cold milk 2 3oz packages pudding, install, french vanilla 16 Ounce(s) graham crackers 9 Ounce(s) cream, whipped (cool whip) Directions: With electric mixer, blend pudding with milk until thick. Fold in whipped topping. Set aside. Layer a 13 by 9 inch baking dish with graham crackers. Spoon half of the pudding mixture on top. Repeat. Cover the two layers with a third layer of graham crackers. Pour icing over graham crackers in an even layer. Refrigerate for 24 hours. Tips from test kitchen: Sprinkle with toasted almonds and garnish with fresh strawberries.
Icing, Chocolate Eclair 1/8 Cup(s) butter 117/10000 Gallon(s) milk 1/6 Ounce(s) vanilla extract 2 54/625 Ounce(s) cocoa powder 151/193 Pound(s) powdered sugar 1/3 Ounce(s) corn syrup Directions: Heat all icing ingredients in a saucepan until dissolved. This takes just a few minutes.
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