Debi's Éclair Delight Cake
Makes 20 to 24 servings

Prep Time: 10 minutes
Refrigerate: 24 hours

Ingredients:

• Cake
  • 1 - box graham crackers
  • 2 - boxes (3 1/4-ounce) instant vanilla pudding
  • 3-1/2 - cups milk
  • 1 - container (8-ounce) frozen French Vanilla whipped topping, thawed
• Frosting
  • 1-1/2 cups confectioners' sugar
  • 1/2 - cup cocoa
  • 3 - Tablespoons butter, softened
  • 3 - Tablespoons milk
  • 2 - teaspoons light corn syrup
  • 2 - teaspoons pure vanilla extract
  • 2 - cans (21-ounce) cherry pie filling

Directions:

Butter bottom 13 x 9 x 2 - inch pan.

1. Line the pan with the box of graham crackers.
2. Using an electric mixer at medium speed, in the mixing bowl milk pudding with milk for 2 minutes.
3. Fold in whipped topping.
4. Pour half the pudding mixture over graham crackers. 
5. Place another layer of whole graham crackers on top of pudding layer.
6. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.

Frosting

1. Blend together sugar and cocoa.
2. Add butter and milk.  Mix well.
3. Add corn syrup and vanilla.
4. Stir until creamy.
5. Before placing last layer of graham cracker on pudding layer, hand frost.
6. Spread cherry pie filling over chocolate frosting. 
7. Cover cake and refrigerate 24 hours.