Eclair Cake

This is a Paula Deen recipe once again. However, my friend Holly first introduced me to this recipe long before I saw Paula make it on her show. Holly's version called for 1/2 french vanilla pudding and 1/2 pistachio. It wasn't until my friend Katie made this with all french vanilla, that I thought that you could vary it. I've also used 1/2 f. vanilla, 1/2 banana, and it was yummy. So, here's Paula's recipe. I generally modify the frosting, as per Holly's recipe. I've made Paula's frosting, but if you wanna be easier and less messy, nuke a can of your favorite chocolate frosting in the microwave for 1 minute, stirring halfway through. Then pour the frosting on the top.

Cake:
1 (1 pound) box graham crackers
2 (3-1/4 oz) boxes instant French vanilla
3-1/2 cups milk
1 (8 oz) container frozen whipped topping, thawed

Frosting:
1-1/2 cups confectioners' sugar
1/2 cup cocoa
3 Tablespoons butter, softened
1/3 cup milk
2 teaspoons light corn syrup
2 teaspoons pure vanilla extract

Directions:
Butter the bottom of a 13x9x2 inch pan. (I've never buttered the bottom, just fyi) Line with whole graham crackers. In bowl of an electric mixer, mix pudding with milk; beat at medium speech for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.

For frosting, blend together sugar and cocoa. Add butter and milk, mixing well. Add corn syrup and vanilla. Stir until creamy. Cover cake with frosting and refrigerate 24 hours.

**I've also made this recipe with sugar free and fat free milk and whipped topping, and it still tastes delicious!**