One of my daughter's got a Paula Deen cookbook for Christmas.  This cake was served to us by a friend though.  When we realized that we already had the recipe for it, we made haste to try it out for ourselves.  One tiny adjustment to the recipe (the flavor of pudding) and it is a great big hit!  Our family loves this!

Cake:

• 1 pound box graham crackers
• 2 3.4 oz boxes cheesecake pudding
• 3 ½ C milk
• 1 8 oz. container frozen whipped topping, thawed

Frosting:

• 1 ½ C confectioners' sugar
• ½  C cocoa
• 3 TBS butter, softened
• 3 TBS milk
• 2 tsp light corn syrup
• 2 tsp vanilla extract 

Directions:

Butter the bottom of a 13x9x2 inch pan.  Line with whole graham crackers.  In bowl of an electric mixer, mix pudding with milk; beat at medium speed for 2 minutes.  Fold in whipped topping.  Pour half the pudding mixture over graham crackers.  Place another layer of whole graham crackers on top of pudding layer.  Pour over 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.