Chocolate Éclair Dessert Recipe

CHOCOLATE ÉCLAIR DESSERT
 
 2 pkg. (4 servings) Van Sugar free pudding
 2 cups of  (1/2%) low fat milk
 3 cups of whip topping
 10 whole graham crackers

Instructions:

Line 15 x 13 pan with 5 whole graham crackers. Mix pudding with 2 cups milk. Beat until thick. Fold in whip topping. Pour 1/2 of pudding over bottom layer of graham crackers. Add the other 5 graham crackers on top of pudding. Pour rest of pudding on top and top with topping.
 
 TOPPING
 1 ounce of  liquid chocolate
 4 teaspoons of  diet margarine
 1 tablespoon of white Karo
 1 tablespoon of 1/2% low fat milk
 3/4 cup of confectioner's sugar
 1 teaspoon of  vanilla
 
 Beat chocolate, margarine and Karo together. Add milk, beat well. Blend in sugar and vanilla. Refrigerate for 12 hours. Makes 10 servings.