Eclair Cake

I signed up to help cook at our enrichment night tomorrow. (Enrichment night is what my church calls the meeting that our woman's group has every quarter) This time we are having a dinner and I was asked to make the following cake. I can't wait to dive into this one tomorrow night. I'll try to remember to take a picture of the slice I get. It is really easy and no fail!!! Just don't forget to add the milk to the frosting like I almost did! I love these types of no bake desserts on warm nights. Since fall in not really present here in southern AZ, this is perfect!!! Yum!! I can see this with a large cold glass of milk!! Super yum!!!!!!!!! I hope I can resist until tomorrow!!

ECLAIR CAKE
Cake
1 (1-pound) box graham crackers
2 (3 1/4-ounce) boxes instant French vanilla pudding
3 1/2 cups milk
1 (8-ounce) 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 13 by 9 by 2-inch pan. Line with whole graham crackers.

In bowl of an electric mixer, mix pudding with milk; beat at medium speed 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 for 24 hours.

HAPPY EATING!!!!!!!!!