Chocolate Eclair Squares - cooking recipe

Ingredients

graham crackers
2 (3 1/2 oz. each) pkg. instant French vanilla pudding mix
3 c. milk
1 (8 oz.) container Cool Whip topping
2 (1 oz. each) sq. unsweetened chocolate
1/4 c. (1/2 stick) margarine
1 c. powdered sugar
1 egg, beaten
1 tsp. vanilla extract
dash of salt

Preparation

Line the bottom of a 9 x 13-inch shallow pan with graham crackers.
Beat pudding mix with milk until thick.
Fold in Cool Whip.
Spread pudding mixture over crackers.
Top with another layer of crackers.
Set aside.
Melt the chocolate and margarine together over low heat.
Stir until smooth.
Add powdered sugar, beaten egg, vanilla and salt.
Beat until smooth.
Spread over top layer of crackers.
Cover with plastic wrap.
Refrigerate at least 4 hours.
To serve, cut in squares.