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)

Lite English Trufle

l angel food cake mix baked according to package directions.
When cool. Cut into 2x2 inch squares.
l large pkg. sugar free vanilla pudding made according to directions for pie.
Make Royal Danish Dessert following directions here only make it with 1/2 cup Splenda and 1/2 cup sugar. (Make it with the directions for topping a cake.)
4-5 bananas sliced
2-4 cups berries any berry you choose or a mix of different berries
(I used strawberries and raspberries)
Lite Cool Whip Topping

Put 1/3 cake squares in a large glass bowl. Pour 1/3 cooled Danish Dessert over cake and layer with bananas and berries. Top with 1/3 pudding. Repeat layers. Top with whipped topping and garnish with nuts or fruit.
Refrigerate for 4 hour and serve cold