Whisk granulated sugar and corn starch in a large sauce pan or pot.

Add in eggs, whisk well until combined.

Add in milk and mix well.

Place the sauce pan over medium heat and cook until it starts to bubble and thickens. Stir constantly to prevent from sticking to the bottom of the pot.

Once the pudding reaches desired thickness, remove from the heat, add in the butter and vanilla extract. Mix well until butter is fully melted and incorporated.

Cover the pudding with plastic wrap (the wrap must touch the surface) and place in the fridge until it's completely cool, about an hour.

Take a 9X9 pan and place 4 1/2 pieces of graham crackers at the bottom.

Top with 1/3 of the vanilla pudding.

Repeat the layers with the remaining graham crackers and vanilla pudding. The last layer is vanilla pudding.

Chill the icebox cake in the fridge for 3 - 4 hours (overnight is preferred)

Top with strawberries, kiwis and pineapple slices.