Eclair Cake

 This recipe comes to you straight from the kitchen of Paula Deen.  Anything that comes from the kitchen of Paula Deen is bound to be some good eatin!  If you make anything I post on this blog MAKE THIS!  So easy, so good.  We had company over for dinner the other night and I knew this had to be the dessert I fixed.  Everyone loved it and it didn't take but 15 minutes to prepare.  A horrific accident occurred while in the refrigerator the night after I made it.  Allow me to share with you the horrible details.  Grab a tissue box this is a sad sad story.

After the dinner party was over I put the remains of the eclair in the refrigerator.  I didn't cover it with anything because it just didn't cross my mind.  Recently Allen's mom gave us a HUGE bag of jalapeno peppers.  We don't like jalapenos so I'm still confused as to why a 5 gallon bag of them ended up in my refrigerator but never the less they did.  It just so happens that bag of peppers leaked ALL OVER the eclair cake.  RUINED absolutely ruined.  Allen cried, I cried, the boys cried, I'm pretty sure all of creation shed a tear over this disaster.  So when you make this amazing desert and you have leftovers COVER THEM UP!  And just to be on the safe side don't have jalapeno peppers in your refrigerator. 

So here you go!  From Paula Deen's kitchen to mine, then from my kitchen to yours!

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.