Eclair Cake

1 lb. box graham crackers

2 small packages instant vanilly pudding

3 1/2 cup milk

1 9 oz cool whip (8 oz=1 cup) Use extra Nutriwhip to thin it out. 

Butter bottom of 9x13 pan. Line with graham crackers. Mix pudding with milk. Beat at medium speed for 2 minutes. Blend in cool whip. Pour half the mixture over graham crackers, then place second layer of crackers over pudding. Pour remaining pudding mixture over crackers. After pouring remaining pudding mixture over, cover with more crackers. Refridgerate 2 hours. Frost with creamy frosting (Betty Crockers Creamy Deluxe- chocolate) or own recipe.

Icing: 

4-6 tbsp. cocoa

2 tsp. corn syrup

1 1/2 cups icing sugar

2 tsp. vanilla

2 tbsp. oil

3 tbsp. milk

3 tbsp. butter

For icing: Mix all above icing ingredients together, and spread over the cake.

Enjoy!