Chocolate Eclair Delight

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   For Filling:

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   (From ingredients list, you'll be using the pudding, milk, Cool Whip and graham crackers)

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   Mix together the pudding mix and the milk; then gently stir in the Cool Whip. Using an ungreased 9x12 glass casserole dish, line the bottom with graham crackers; evenly pour half the pudding mixture over them. Add another layer of graham crackers then the remainder of the pudding mixture. Top with a final layer of graham crackers.

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   For topping:

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   Mix together the 2 squares of bakers chocolate (melted), butter, corn syrup, confectioner's sugar and milk (you may end up using less than 3 tablespoons) until the mixture is a pourable consistency. Spread over top of the graham cracker layer.

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   Refrigerate AT LEAST 8 hours so that the graham crackers will be softened (it's easiest to make this the night before you'll want to eat this).

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   Wanna make it low fat? Just use fat free milk and low-cal Cool Whip!!

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   Also, you can use any chocolate topping; this just happens to be my favorite.

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   I saw similar Eclair recipes, but this one is the easiest. Plus, it's one of the top-searched-for posts on my blog!

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    ENJOY!

* Per serving · 4 servings · Values may vary.