Chocolate Éclair Dessert

Grease bottom of a 9x 13 inch pan. Line with a layer of graham crackers. Mix pudding with milk; beat 2 minutes at medium speed. Blend in whipped topping. Pour half the mixture over the crackers. Add a second layer of crackers and remaining pudding. Cover with a final layer of crackers. Refrigerate 2 hours. Frost with Chocolate Frosting and refrigerate overnight.

Chocolate Frosting
6 tablespoons cocoa
2 tablespoons oil
2 teaspoons white corn syrup
3 tablespoons softened margarine
1 ½ cups confectioners’ sugar
3 tablespoons (or more) milk
Combine ingredients to a smooth spreading consistency.
For a smaller quantity, this recipe can easily be halved.