All the deliciousness of an éclair with no baking. Luxurious layers of pudding, graham crackers and whipped topping finished with a chocolate glaze make for one amazing dessert.

2 tablespoons (1/4 stick) butter, room temperature, for the pan
1 box graham crackers (14.4 ounces)
2 packages instant French vanilla pudding mix (3.25 ounces each)
3 1/2 cups milk, divided use
1 container frozen whipped topping (8 ounces), thawed
2 cups sugar
2/3 cup unsweetened cocoa powder
4 tablespoons (1/2 stick) butter
2 teaspoons vanilla extract

1. Coat the bottom of a 9-by-13-inch pan with butter.

2. Line the bottom of the pan with 1/3 of the graham crackers.

3. In a large bowl, use an electric mixer to combine the pudding mix with 3 cups milk. Beat at medium speed for 2 minutes.

4. Gently fold in whipped topping. Pour half the pudding mixture over the graham crackers.

5. Layer another 1/3 of the graham crackers and the remaining pudding mixture, then top with the remaining graham crackers.

6. In a saucepan, combine sugar, cocoa and remaining ½ cup milk. Bring to a boil. Boil 1 minute.

7. Remove cocoa mixture from heat and add butter and vanilla. Mix well and allow to cool. Pour the chocolate sauce over the graham cracker layer.

8. Refrigerate overnight until set.

Serves 8–12.