Eclair Pie! Yummy!

So I fund out years ago that James loves Eclair's....and this past year for his birthday i tried my hardest to make an Eclair, well I got the puff pastry to turn out just fine (which is what they say is the hardest part!) So I thought I was off to a good start. Then came the "Boston Cream" and it went downhill from there I made super sweet scrambled eggs I couldn't seem to get the cream right so instead of wasting all the ingredients a second time to attempt it I just made homemade almond whipped cream with the heavy cream I had left in the fridge. Sooo it's been a month or so since that fiasco and I came across an Eclair Pie recipe, and low and behold James LOVES it! I would suggest everyone try this recipe it is very good and easy to make! It would be a great dish to pass at a potluck or a summer BBQ since it needs to be made a day ahead anyway!


Eclair Pie:

1 (1 pound) box of Honey Graham Crackers
2 (3 1/4 oz.) boxes of instant French Vanilla pudding (you can use sugar free)
3 1/2 c. Milk
1 (8 oz.) contaner of Cool Whip, thawed (you can use fat free)

Frosting:
1 1/2 c. Confectioners Sugar
1/2 c. Cocoa
3 tbsp. butter, softened
1/3 c. Milk
2 tsp. light corn syrup
2 tsp. pure vanilla extract

Butter the bottom of a 13x9x2" pan. Line the bottom with whole graham crackers (you may have to break a few to cover the entire bottom). In a bowl of an electric mixer, mix pudding with milk; beat at medium speed for 2 minutes (you may want to throw a towel over the mixer for the first minute, or you will be cleaning your counter tops and the underside of you cupboards for the next 5 minutes) Fold in Cool Whip (take your time here, if you ust stir it in really fast you will deflate the Cool Whip). Pour half of the pudding mixture over the graham crackers. Place another layer of graham crackers on top of the pudding layer. Pour over the rest of your pudding mixture and cover with another layer of graham crackers. Set aside.

For the frosting, blend together sugar and cocoa. Add the butter and milk, mixing well. Add the corn syrup and vanilla. Sir until creamy. Cover pie with the frosting and refridgerate for 24 hours. Make sure to not cut into the cake untl 24 hours is up that give the graham crackers enough time to soften that way you can cut it.

I hope you guys enjoy!!!