Eclair Cake

This is an old Midwest potluck staple that I realized I hadn't ever seen anyone make here.  I've noticed there aren't near as many pudding based desserts at potlucks anymore, unless it's banana pudding.  As a fan of pretty much any kind of pudding, I decided it was time to reintroduce at least this one.  It's very easy and doesn't involve any actual cooking, just mixing and then refrigeration.  I found the recipe again from Paula Deen.  Please note that you need to make this a day ahead of time so the graham crackers soften.

1 box of Honeymaid Graham Crackers (like Nilla Wafers, sometimes you just have to do the brand name)

2 (3 1/4 oz) boxes instant French vanilla pudding

3 1/2 cups milk

8 oz container Cool Whip

Frosting:

1 1/2 cups powdered sugar

1/2 cup cocoa

3 Tablespoons butter, softened

1/3 cup milk

2 teaspoons light corn syrup

2 teaspoons vanilla

Grease the bottom of a 9 x 13 pan.  Line with whole graham crackers.   In a bowl of an electric mixer, mix pudding with milk, beat at medium speed for 2 minutes.  Fold in Cool Whip with a spatula.  Pour half of the pudding mixture over the 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.