Sue's Simple E'claire Cake (No Bake) Cake 1 (1-pound) box graham crackers (regular or cinnamon) 2 (3 1/4-ounce) boxes instant French vanilla pudding (or any other flavor you like. I’ve tried lemon, French vanilla and chocolate) 3 1/2 cups milk 1 (8-ounce) container frozen 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 (or use softened canned frosting flavor to match your pudding flavor.) Butter the bottom of a 13 by 9 by 2-inch pan. Line the bottom with the graham crackers. (I like to break them into squares for serving ease). In bowl, mix pudding with milk; beat for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of graham crackers on top of pudding layer. Pour remaining half of pudding mixture 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 for 24 hours. A couple hours will do. My family won’t leave it alone for 24! This is SOOOOO easy andSOOOOO good!)