Eclair Squares

Source: Jan Taylor

2 (3 ounce) packages instant French vanilla pudding
3 cups cold milk
1 carton whipped topping
Graham crackers

Chocolate Glaze
2 (1 ounce) squares unsweetened chocolate
3 tablespoons butter
1 teaspoon vanilla extract
3 tablespoons milk
1 1/2 cups confectioners' sugar

In a mixing bowl, combine instant pudding and milk. Stir until thick. Add whipped topping to the pudding mixture.

In a 13 x 9 x 2-inch pan, place a layer of graham crackers on bottom. Spread half of the pudding mixture on top of crackers. Place another layer of graham crackers and then spread with remaining pudding. Complete with one more layer of graham crackers. Top with Chocolate Glaze. Refrigerate 8 hours or overnight. Cut into squares.

Chocolate Glaze: Melt unsweetened chocolate and butter in top of double boiler. Add vanilla extract, milk and confectioners' sugar. Mix until mixture is of spreading consistency.

ENJOY!