Chocolate Banana Cream Eclair

Source: Jan Taylor

6 ounces French vanilla instant pudding
3 cups milk
9 ounces non-dairy whipped topping
1 box graham crackers
4 bananas, peeled and sliced

Icing
2 ounces unsweetened chocolate, melted and cooled slightly
2 tablespoons butter, melted
2 tablespoons light corn syrup
3 tablespoons milk
1 teaspoon vanilla extract
1 1/2 cups powdered sugar

In a large bowl, beat pudding and milk until well blended. Fold in non-dairy topping and set aside. In another bowl, beat chocolate, butter, corn syrup, milk, vanilla extract and powered sugar until it is thickened to icing consistency. Set aside.

To assemble, line a 13 x 9-inch dish with whole graham crackers. Add half of pudding mixture and spread evenly. Add a layer of bananas. Top with another layer of graham crackers, remaining pudding mixture and remaining bananas. Top with another layer of graham crackers. Spread icing evenly across graham crackers. Refrigerate for at least 24 hours before serving.

ENJOY!