No-Bake Chocolate Eclair Dessert

1. In a large bowl, combine 2 (3.4-ounces) boxes French Vanilla Instant Pudding Mix and 2 ¾ cups milk Whisk together until well combined. Fold in the thawed 1 (8-ounce) thawed carton Cool Whip and set aside.
2. Cover the bottom of a 9x13-inch baking pan with a single layer of the 1 (14.4-ounce) box graham crackers . Pour half of the pudding mixture over the top and spread it out evenly.
3. Cover completely with another layer of graham crackers, followed by the remaining pudding mixture and then a final layer of graham crackers. You will have to break some of the graham crackers into smaller pieces to fully cover the pudding. Refrigerate while you prepare the chocolate icing.

Chocolate Icing

1. In a medium saucepan, whisk together the 1 cup granulated sugar and ⅓ cup unsweetened cocoa powder until no lumps of cocoa remain. Whisk in the ¼ cup milk and heat over medium heat until the sugar is dissolved. Bring to a boil and boil for one minute.
2. Remove from heat and whisk in the ½ cup cubed unsalted butter and 1 teaspoon vanilla until the butter is melted and the mixture is smooth.
3. Remove the dessert from the refrigerator and pour the hot chocolate icing over the slightly chilled dessert, spreading it out evenly. Return it to the refrigerator and chill overnight.
4. Note: Once the icing on top of the dessert has cooled, cover the baking dish with a lid, foil, or plastic wrap. The following day, slice and serve. The key to getting clean slices is to use a sharp knife and wipe the knife clean after each cut.