Eclair Cake

My youngest son had a great birthday yesterday at Kings Dominion. The weather was warm and partly cloudy which is great when you are out all day at an amusement park. Don't want to get too much sun. He rode his first adult roller coaster and loved it. He's not ready to go on any with the loops yet. Those still scare him. And me too!!! I won't ride anything. Oh, I do ride the bumper cars but that's as good as it gets. My only complaint about amusement parks is that the food is terrible and expensive.....We brought a cooler with sandwiches for lunch but for dinner we decided to eat at the park. Boy was that a mistake. $50 for fast food that was awful. Normally, without hesitation, I would have sent the food back and asked for a refund. I don't pay for crap. But since it was my son's birthday and we had two guests with us, I didn't want to cause a "scene." My husband and I just kind of looked at each other and knew what we both would have done under other circumstances. Oh well, we had good weather and great company and a great time...so all in all it was great!

Here is another easy recipe and it's great. I found it on Allrecipes. This is just so good and simple. I highly recommend it. My only suggestion is to make it the day before you plan on serving it. This way the graham crackers have a chance to get really soft. The cake really does taste like an eclair!!!

2 (3.5 ounce) packages instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
3 cups milk
1 (16 ounce) package graham cracker squares
1 (16 ounce) package prepared chocolate frosting (I microwaved this for 20 seconds for easier spreading)

In a medium bowl, thoroughly blend the pudding mix, whipped topping and milk.
Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.