Chocolate Éclair Dessert

Desert time. I love these and usually just buy them at the store in the bakery or go over to the frozen section, but like most things, homemade is better.This is a different way to have an Éclair. 
2 (3.4-ounce) packages French vanilla instant pudding mix
3 cups plus 3 tablespoons milk, divided
8 ounces whipped topping
1 (12-ounce) package graham crackers
6 tablespoons butter
2 (1-ounce) squares semisweet chocolate
1 3/4 cups confectioners’ sugar
Combine pudding mix and 3 cups milk in a large bowl. Prepare instant pudding using package directions. Add whipped topping. Beat with an electric mixer set at medium speed until blended.
Arrange a layer of graham crackers in bottom of a 13×9-inch dish. Spread with half the pudding mixture. Add a second layer of the graham crackers. Spread with remaining pudding mixture. Top with another layer of graham crackers.
Combine the butter and chocolate in a small saucepan. Cook over low heat, stirring frequently, until the chocolate melts. Stir in remaining milk.
Place confectioners’ sugar in a medium bowl. Add chocolate mixture. Beat with an electric mixer set at medium speed until icing is a spreadable consistency. Spread over prepared layers. Chill, covered, for 8 hours. Cut into squares and serve on dessert plates.

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