Eclair Cake

I got this recipe from a friend in choir who brought it to one of our rehearsals.  During a rehearsal break a few weeks ago I kind of went a little nuts over the cake and she admitted that it was embarrassingly easy and passed along the recipe.  It is embarrassingly easy, but soooooooo tasty!

Ingredients for Pudding:

• 1 lb. box graham crackers
• 3 1/2 C milk
• 2 small packages of instant vanilla or french vanilla pudding
• 1 (8 oz.) tub of Cool Whip
• Optional: add 1 tsp. of either orange or almond extract

Ingredients for Frosting (Beat all ingredients until smooth)

• 2 squares of unsweetened bittersweet chocolate, melted
• 2 tsp. light corn syrup
• 2 tsp. vanilla extract
• 3 T. butter
• 1 1/2 C powdered sugar
• 3 T. milk

Instructions

1. Spray 13"x9" pan with non-stick cooking spray.  
2. Line the bottom with a layer of graham crackers.
3. Mix pudding with milk, beat at medium speed for 2 minutes.
4. Blend in Cool Whip
5. Pour 1/2 the mix over graham crackers
6. Place 2nd layer of graham crackers over pudding.
7. Pour remaining half of pudding
8. Cover with the final layers of graham crackers
9. Refrigerate for 2 hours
10. Frost
11. Refrigerate overnight

And that's it!  Make it lighter by using low-fat or fat free ingredients.  Make it easier by buying a can of frosting at the store rather than making your own.  Stays good in the fridge for several days afterwards.  :-)