Chocolate Eclair Pie

Once in a while it's fun to throw out all diet consciousness and make a yummy, indulgent dessert. My friend Carolyn Wright did that at a party she hosted last week. Everyone there enjoyed this delectable dessert. Hope you enjoy it too!

Graham Crackers - roughly 1 to 3 packs from box
2 boxes (3 or 4 oz.) instant french vanilla pudding
8 oz. Cool Whip
3 1/2 cups whole milk

Frosting:
4 to 6 squares Baker's Semi-Sweet Chocolate
3 Tbsp. milk
1 tsp. vanilla
1 Tbsp. light corn syrup
3 Tbsp. melted butter
1 1/2 cups powdered sugar


Very lightly grease a 9x13 inch glass Pyrex pan with butter. In mixing bowl, beat the 2 packages of pudding with the 3 1/2 cups of whole milk about 4 to 5 minutes. Fold into the pudding mixture the container of Cool Whip, smoothing out all lumps.

Begin by layering bottom of greased 9x13 pan with the graham crackers (keep them in the biggest sections possible, and break into little sections to fit as needed to fill in the full bottom of pan). Spread a portion of the pudding/Cool Whip mixture on top of graham crackers just enough to cover completely. Repeat with another layer of crackers, then pudding mixture, then crackers until you have about four layers coming to just under the top of the pan. Make sure that the top (last) layer is one of graham crackers.

Chocolate Topping: Melt chocolate squares and butter in a microwave until melted, but not boiling. Check and stir very often as to prevent burning or boiling. Remove from microwave and add 1 teaspoon vanilla and 1 tablespoon of corn syrup. Mix well. Gradually add, alternating the powdered sugar and milk, beating well between each addition. Combine ingredients until you have a smooth glaze. Pour over graham cracker mixture and refrigerate overnight or at least 8 hours. To serve, cut into squares.