Eclair Cake

It's summer, and there are certain foods that I always associate with this season. One of them is Eclair Cake. I love bringing this to BBQ's. It's easy to make, travels well, and is the perfect ending to that summer meal. It's sure to be a crowd pleaser!

To make the cake:

1 box of graham crackers

2- 3 1/4 ounce box instant french vanilla pudding

3 1/2 cups milk

1 - 8 ounce container Cool Whip, thawed

For the 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 vanilla

How to make:

Spray the bottom of a 13x9x2 inch pan with cooking spray. Line the bottom of the pan with one layer of graham crackers. In a bowl, mix pudding with milk and beat for 2 minutes. Once set, pour half of the mixture of the graham crackers. Place another layer of graham crackers over pudding. Pour remaining half of pudding over second layer of graham crackers.

For the frosting, mix the sugar and cocoa together. Add butter and milk. Once combined add corn syrup and vanilla. Mix until creamy. Spread frosting evenly over cake. Cover and refrigerate for 24 hours.

***Note

Cake needs to be made 24 hours in advance prior to serving. The graham crackers need time to soften and absorb some of the moisture from the pudding.