Here's a yummy dessert...

Chocolate Eclair Dessert

2 boxes (3 oz each) Instant French Vanilla pudding
1 box graham crackers
1 (9 oz.) carton Cool whip
3 cups milk

Mix pudding and milk until thick. Fold in Cool Whip.

In 9x13 pan put a layer of graham crackers. Top with one third of pudding mixture. Repeat ending with a layer of grahamcrackers.

Icing:
2 squares unsweetened chocolate
1 tsp. light Karo syrup
1 tsp. vanilla
2 Tbsp. butter
1 1/2 cup powdered sugar
3 Tbsp. milk

Melt first four ingredients in saucepan, Remove from heat when melted. Gradually add powdered sugar and milk. Spread over top layer of graham crackers.

Refrigerate 8 hours or overnight. The longer the dessert is refrigerated, the better.