Twinkies

4 eggs
1/3 cup oil
1 cup pineapple juice
1/4 cup water

In a separate bowl combine:
1 pkg. instant lemon pudding
1 pkg white or yellow cake mix
Pour liquid ingredients into dry ingredients and stir until moistened. Pour batter into cupcake liners in muffin pans.
Bake at 350 degrees for 12-15 minutes.

Filling
Mix and cook until thick:
5 Tablespoons flour
5 Tablespoons sugar
1 cup milk
When cool add:
1/2 cup shortening
1/2 cup butter
1 teaspoon vanilla
pinch salt
Beat with mixer at high speed. Should be white and fluffy.
Poke a hole in the center of each cupcake with the handle of a wooden spoon.
Fill cupcake holes with a decorator tube.

Wisk together:

Easy Eclair Cake

Cake
1 1lb. box graham crackers
2 (3-1/4 oz) boxes instant white chocolate pudding
3 cup milk
1 (8oz) container frozen whipped topping thawed

Grease the bottom of a 13X9 pan. Line with graham crackers squares.

In a bowl blend pudding and milk. Beat with mixer for approx.2 minutes.
Fold in whipped topping to pudding mixture.

Pour half the pudding mixture over graham crackers. Place another layer of graham crackers on top of pudding layer. Pour remaining pudding mixture over crackers and cover with another layer of a layer of crackers.

Frosting
Blend together:
1 1/2 cup powdered sugar
1/2 cup cocoa
3 Tablespoon butter softened
3 Tablespoon milk
2 teaspoon corn syrup
2 teaspoon vanilla extract
Whip until creamy.
Cover top layer of graham crackers with frosting and refrigerate for at least 24 hours before serving so the crackers can soften. (it is actually better if you wait 48 hours before serving)