Eclair Dessert

Source: Taste of Home Country Cooking Collection, Vol. 1, 2000

4 gallons prepared vanilla pudding
4 (16 ounce) cartons containers frozen whipped topping, thawed
6 pounds graham crackers

Icing:
5 cups confectioners' sugar
1/3 cup corn syrup
1/4 cup cutter or margarine, softened
1/4 cup baking cocoa
3 tablespoons vegetable oil
1/4 to 1/2 cup milk

In a large container, mix pudding and whipped topping; set aside.

Place one third of the graham crackers side by side in bottoms of about twelve 13 x 9 x 2-inch baking pans. Pour about 2 inches pudding mixture over crackers. Add another layer of crackers and pudding. Top with remaining crackers. Cover and refrigerate overnight.

For icing, combine confectioners' sugar, corn syrup, butter, baking cocoa and oil in a mixing bowl. Beat until smooth, adding enough milk to achieve spreading consistency. Spread on top of crackers. Chill until serving time.

Makes 140 servings.