Chocolate Eclair Dessert(Lighter Eating - 4 Points) - cooking recipe

Ingredients

36 (2 1/5 inch) graham cracker squares
2 pkg. jell-o sugar-free instant vanilla pudding mix (4 serving size)
2 c. nonfat dry milk powder - Carnation divided (see recipe)
4 1/4 c. water - divided (see recipe)
1 1/2 c. cool whip divided (see recipe)
2 tsp. vanilla extract - divided (see recipe)
1 pkg. jell-o sugar-free instant chocolate pudding mix (4 serving size)
1 tbsp. chocolate syrup

Preparation

Evenly arrange 12 graham cracker in a 9 x 13 cake pan. In a large bowl, combine dry vanilla pudding mixes, 1 1/3 c. dry milk powder, and 3 c. water. Mix well using a wire whisk. Blend in 1/2 c. cool whip and 1 tsp. vanilla. Mix gently to combine. Spread half of mixture evenly over graham crackers. Layer another 12 graham crackers over top. Evenly spread remaining pudding mixture over graham crackers. Top with remaining 12 crackers. In a medium bowl, combine dry chocolate pudding mix, remaining 2/3 c. dry milk powder, 1 tsp vanilla and
1 1/4 c. water. Mix well using a wire whisk. Spread chocolate mixture evenly over top of graham crackers. Cover and refrigerate at least 1 hour. Just before serving spread remaining cool whip evenly over top. Drizzle chocolate syrup evenly over cool whip. Refrigerate at least 1 hour.