Paula Deen's Eclair Cake

I didn't take any pictures because we ate it too fast....

Cake:
1 box graham crackers
2 (3 1/4 oz) boxes instant French Vanilla pudding
3 1/2 C milk
1 (8 oz) container frozen whipped topping (thawed)

Frosting:
1 1/2 C sugar
1/2 C cocoa
3 TBS butter, softened
1/3 C milk
2 tsp light corn syrup
2 tsp vanilla

Butter bottom of 13x9x2 pan. Line with whole graham crackers. In a bowl with electric mixer, mix pudding with milk for 2 mins on med speed. Fold in whipped topping. Pour half pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour remaining pudding mixture over 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.

Seriously, this is sooo flipping good!