Chocolate Eclair Pie

2 large (4.6 oz.) boxes instant vanilla pudding
3 3/4 C. milk
10 oz. Cool Whip/whipped topping
1 box graham crackers
6-8 oz. milk chocolate chips
4 Tbsp. butter
2 Tbsp. milk
powdered sugar as desired

- Combine pudding mix and milk. Stir until it thickens. Fold in whipped topping.
-Grease the bottom of a 9X13 pan with either melted butter or cooking spray. Line the bottom of the pan with whole graham crackers, only breaking as necessary to completely cover the bottom. Top graham crackers with half of pudding mixture. Repeat graham cracker layer; top with second half of pudding. Finish with a third graham cracker layer.
-Melt together the chocolate chips, butter, and milk. Add powdered sugar for desired taste. Once it reaches a spreadable consistency, pour it on top of graham crackers in pan and spread evenly. Cover and refrigerate over night.

Notes: I usually buy the 12-oz container of Cool Whip. If you use it all, just add a little vanilla so the flavor isn't too diluted. Also, I never add powdered sugar to the chocolate topping because I hate powdered sugar and I like the chocolate part to be really rich. I also used part milk chocolate chips and part semi-sweet because that's what I had on hand; and it may have been more than 8 oz. I guessed. I used a double broiler scenario to melt the chocolate so it was nice and even, although it took a while to get to where I wanted it.