Eclair Squares

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2-3 oz. packages of Instant French Vanilla pudding
1-12 oz. container of Cool Whip Light
1 box of graham crackers
1 C. sugar
5 T. margarine
1/3 cup milk
1 C. chocolate chips

Make the French Vanilla pudding according to directions on the package. Fold cool whip into the pudding mixture until smooth. In a 9×13 cake pan. layer the bottom and the sides with graham crackers. Pour half of the pudding mixture over the graham cracker crust. Place another layer of graham crackers and then pour the rest of the pudding mixture over them. Then add another layer of graham crackers. In a saucepan, mix sugar, margarine and 1/3 cup milk. Bring to a boil; add chocolate chips. Stir until chips melt, then pour melted chocolate over the last layer of graham crackers. Let refrigerate for 24 hours.

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