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CHOCOLATE ECLAIR DESSERT 
1 box graham crackers, leave whole, do not crush
1 (9 oz.) tub Cool Whip
2 sm. boxes instant vanilla pudding
3 1/4 c. milk

Mix pudding with milk and beat for 3 minutes. Blend in Cool Whip. Put one layer of graham crackers on bottom of pan, then pour in 1/2 of mixture. Do another layer of graham crackers then rest of the mixture. Top again with graham crackers.

ICING FOR THE TOP:

1/2 stick melted butter
1 box powdered sugar
1 tsp. vanilla
3/4 c. cocoa
2-3 tbsp. milk

Make sure it's very smooth and not real thick so it spreads easily. Use a 9x13-inch pan. Better if refrigerated overnight.
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