Chocolate Éclaire

Ingredients

• 2 small packages instant french vanilla pudding
• 9oz cool whip
• 2 cups milk
• graham crackers
• Glaze: 2 squares unsweetened chocolate, 2TBS margarine, 2 TBS corn syrup, 3 TBS milk, 1 tsp mil, 1 tsp vanilla and 1 1/2 cups 10 xxx sugar

1. Line botom of 13" pyrex dish with whole crackers.
2. Mix pudding with milk and beat 2 minutes.
3. Fold in topping spread over crackers and top with another layer of crackers.
4. Melt chocolate and margarine. Add syrup, milk and vanilla - then blend in sugar.
5. Add a drop of water if needed to spread.
6. Refrigerate for 6 hours.
7. Add cool whip, chopped nuts or cherries if desired.