Giant Chocolate Eclair Dessert (No Bake) - cooking recipe

Ingredients

2 (102 g) packages French vanilla instant pudding or (102 g) packages vanilla instant pudding mix
1 (9 ounce) container frozen whipped topping, thawed (Cool Whip is good)
3 cups whole milk
2 ounces semisweet chocolate (Baker's is good)
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons corn syrup
2 tablespoons milk
2 tablespoons vanilla
1 1/2 cups confectioners' sugar (icing)
1 (600 g) box graham crackers (NOT crumbs)

Preparation

Prepare a 13 x 9-inch baking pan.
Beat the two packages of pudding mix, with 3 cups whole milk for 2 minutes, or until thick.
Fold in the thawed frozen topping.
In the prepared baking dish, evenly put a layer of crackers on the bottom.
Pour half of the prepared pudding mixture over the crackers.
Put another layer of crackers over the pudding.
Put the remaining pudding on top.
Then a final layer of crackers.
In the microwave, melt the chocolate squares and 2 Tbsp butter together; mix to combine well.
Add in the corn syrup, 2 Tbsp milk and vanilla to the chocolate mixture; mix until combined well.
Add in the icing sugar; beat until smooth and well combined.
Spread the mixture over the top layer of crackers.
Refrigerate for a minimum of 8 hours.