Layered Eclair Dessert

21 graham crackers

2 boxes (6-serving size) instant vanilla pudding mix

4½

cups milk

8 ounces frozen whipped topping, thawed

3 tablespoons butter

2 squares (1 ounce each) unsweetened chocolate, chopped

1 teaspoon vanilla extract

3 tablespoons milk

1½

cups powdered sugar

2-3 tablespoons hot water

Line a 9- by 13-inch baking pan with 7 of the graham crackers, breaking to fit along edges.

In bowl, beat pudding with milk. Let sit 5 minutes to thicken. Fold whipped topping into pudding and spread half on top of crackers. Layer on 7 more graham crackers and spread with remaining pudding. Top with remaining graham crackers.

In a microwave-safe bowl, melt butter and chocolate; beat in vanilla, milk and powdered sugar until smooth. Add just enough hot water to make a thin glaze. Spread over graham crackers; cover and refrigerate overnight.

Serves 15.