Chocolate Eclair Dessert

by Brianna S.
from Virtuous Daughters, December 2013~Volume 13, Number 9

Frosting:

• 1 1/2 c. sugar                                                    
• 3/4 c. heavy whipping cream                        
• 1/2 c. cocoa
  
• 1/8 tsp. salt
  
• 3/4 stick butter
• 2 1/4 tsp. vanilla

 
Combine sugar, cream, cocoa, and salt. Bring to rolling boil; cook for 1 min. Remove from heat; add butter and vanilla~let cool completely.
 

• 1-16 oz. box graham crackers                        
• 3 c. cold milk
• 2 boxes instant vanilla pudding mix (3.4 oz. each)
• 8 oz. cool whip

 
Combine pudding and milk. Beat with whisk 1 min. Fold in cool whip. Butter a 9x13 glass dish. Line pan with graham crackers. Pour half of pudding mixture over crackers. Top with another layer of crackers and the rest of the pudding and add one more layer of crackers. Beat cooled frosting until creamy. Pour over last layer of crackers. Refrigerate.