Chocolate Éclair Dessert

Desert time. I love these and usually just buy them at the store in the bakery or go over to the frozen section, but like most things, homemade is better.This is a different way to have an Éclair. 

Ingredients:

2 (3.4-ounce) packages French vanilla instant pudding mix

3 cups plus 3 tablespoons milk, divided

8 ounces whipped topping

1 (12-ounce) package graham crackers

6 tablespoons butter

2 (1-ounce) squares semisweet chocolate

1 3/4 cups confectioners' sugar

Step-by-Step:

Combine pudding mix and 3 cups milk in a large bowl. Prepare instant pudding using package directions. Add whipped topping. Beat with an electric mixer set at medium speed until blended.

Arrange a layer of graham crackers in bottom of a 13x9-inch dish. Spread with half the pudding mixture. Add a second layer of the graham crackers. Spread with remaining pudding mixture. Top with another layer of graham crackers.

Combine the butter and chocolate in a small saucepan. Cook over low heat, stirring frequently, until the chocolate melts. Stir in remaining milk.

Place confectioners’ sugar in a medium bowl. Add chocolate mixture. Beat with an electric mixer set at medium speed until icing is a spreadable consistency. Spread over prepared layers. Chill, covered, for 8 hours. Cut into squares and serve on dessert plates.