Recipe of the Week! And Other Banter!

It seems like it has been ages since my last post, but really it's been 5ish days. I think this means I'm officially addicted to the blogging world. I have favorite blogs and I check them in the morning while I'm procrastinating going to work. Hopefully this means my social networking movie deal is on it's way shortly. Anyway, I think my blogging vacation has to do with my strong desire to have this work week end. I have been trying to keep busy this week so that it seems like it's going by faster. Next week is Spring Break and I am beyond ready for my week off. Even more exciting is the vacation Matt and I are going on on Saturday morning. A couple months ago Matt won a trip to any Sandals resort for four days and three nights. We chose the Bahamas in the interest of saving flying time. I am so pumped, I can't stand it. COMPLETELY. FREE. VACATION. More on that upon my return!

For now, my recipe of the week. I am not big on dessert. I would usually rather eat more food, but this is an easy dessert I enjoy. I learned it from my fabulous friend Sarah Michaels. The one and only reason (Sarah, not the recipe) my William and Mary years were survivable. This week I made it for my dear library friends at school because it's library appreciation week, and who doesn't love their librarian? I do! So here it is:

Ingredients

Cake:

• 1 (1-pound) box graham crackers
• 2 (3 1/4-ounce) boxes instant French vanilla pudding
• 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
• 1/3 cup milk
• 2 teaspoons light corn syrup
• 2 teaspoons pure vanilla extract

Directions

Butter the bottom of a 13 by 9 by 2-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.