Almond Chocolate Eclair dessert

This recipe is so easy and it is very, very good. It gets rave reviews whenever I bring it to a get-together and there is never any leftover to take home.

Almond Eclair Cake Dessert

1 - Box Honey Maid Graham Crackers
2 - packages French Vanilla Instant Pudding Mix (4 serving size)
1 - 8 oz container Cool Whip - thawed
3 - cups Milk

Lightly spray a 9 x 13 pan with cooking spray. Line the pan with one pack of whole graham crackers. Mix pudding with the milk and beat until slightly thickened (2 minutes).
Add thawed cool whip to pudding and mix well. Spread half of the pudding mixture over the graham crackers. Cover pudding mixture with another layer of graham crackers (one pack).
Add remaining pudding mixture and cover with the last pack of graham crackers. (you will need to break a couple of the graham crackers to get a good fit for each layer.)

Frosting:

3 TBL. Softened butter
2 squares Bakers Unsweetened chocolate - Melted
2 tsp. Light Karo syrup
1 1/2 cups Powdered Sugar
3 TBL. Milk
1 tsp. Vanilla
1 tsp. Almond Extract

Mix to spreading consistency and spread on the top layer of graham crackers. Cover the pan and refrigerate for at least 10 hours or overnight.

Delicious! Enjoy!
Mike