This wonderful EASY recipe is adapted from Karen Hawkins' website:  Just remember to make a day ahead.  Requires overnight refrigeration.

Tennessee Éclair Pie

Ingredients:

2 small boxes French vanilla instant pudding
3 cups milk
1 8-oz. container Cool Whip
1 box graham crackers, crushed

GLAZE:
1 1/2 cup sugar
2/3 cup powdered cocoa
1/2 cup milk
2 tsp. vanilla
1 cup (2 sticks) butter or margarine 

Directions:

Stir together pudding and milk in a large bowl until thick. Fold in Cool Whip. 
Line a 13 x 9-inch pan with crackers. Spread half of pudding mixture over crackers. Place second layer of crackers over pudding. Spread remaining pudding over crackers. Top with final layer of crackers.

To make glaze, combine sugar, cocoa and milk in a saucepan. Boil 1 minute. Remove from heat and add vanilla and margarine. Stir until melted. Let cool. 
Pour cooled glaze over top of pie and refrigerate overnight. 
Serves 10 and takes 20 minutes to prepare!

 

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