eclair dessert

Éclair Dessert
1 lb graham crackers
2 small boxes French vanilla pudding
3 1/2 c milk
8 oz cool whip
Fudge frosting:
1 oz unsweetened chocolate
2 T butter
1 1/2 c powdered sugar
1 tsp vanilla
2 T hot water
Line a 9×13 pan with a layer of graham crackers. Mix pudding and milk; add Cool whip. Spread 1/2 on crackers. Add another layer of crackers , then remaining pudding. Add another layer of crackers, then freeze. When frozen, top with fudge frosting. Make at least 1 day before serving time. To make frosting: melt butter and chocolate over low heat, stirring constantly. Remove from heat; stir in powdered sugar and vanilla. Blend in hot water to make almost pour-able consistency.