Chocolate Éclair Squares


  • 14.4-oz. box graham crackers
  • 3.9-oz. package instant chocolate pudding mix
  • 2 cups plus 3 tablespoons milk, divided
  • 8-oz. container frozen whipped topping, thawed and divided
  • 3.4-oz. package instant vanilla pudding mix
  • 2 1-oz. squares unsweetened baking chocolate, melted
  • 6 tablespoons margarine, melted
  • 1 1/2 cups powdered sugar


  1. Line the bottom of an ungreased 13"x9" baking pan with a single layer of graham crackers; set aside. In a bowl, combine dry chocolate pudding mix with one cup milk; fold in half the whipped topping. Spread over graham crackers; add another layer of graham crackers on top. Repeat process using vanilla pudding; top with graham crackers. Blend remaining ingredients; pour over the top. Refrigerate overnight.
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