I remember falling in love with this cake when I had it a couple of years ago at my sister in law's house!
It is easy, delicious and pretty addicting!
The graham crackers soften overnight and so you are basically biting into fluffy goodness!
It is pretty much heaven on a plate!
1 box of graham crackers
2 (3 1/4 oz) boxes of instant French vanilla pudding
3 1/2 c milk
1 (8oz) container frozen whipped topping, thawed
1 1/2 c confectioners sugar
1/2 c cocoa
3 TBS butter, softened
1/3 c milk
2 tsp light corn syrup
2 tsp pure vanilla extract
Butter (or Pam) the bottom of a 13 by 9 by 2 inch pan. Line with whole graham crackers. In the 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.