Ruth's Chocolate Eclair Dessert

By: Ruth Keir

Chocolate Éclair Dessert Mix 2 pkges French Vanilla instant pudding with 3 cups milk. Fold in one 8oz container Cool Whip. Line a 9x13 pan with whole graham crackers. Spread 1/2 pudding mixture on top. Line graham crackers on top. Spread remainder of pudding on top. Layer with more graham crackers. Spread with the chocolate frosting below, and refrigerate at least 8 hours.(better if can be made the night before) Frosting Mix, all in one bowl the following: 5 Tbsp Cocoa 2 Tbsp cooking oil 3 Tbsp milk 3 Tbsp softened margarine 2Tbsp Karo Corn syrup 1 1/2 Cups confectioners sugar Mix all together until smooth and spread on top of Graham crackers. Refrigerate at least 8 hours, preferably overnight.