AUTHOR'S NOTES: Note: This recipe is best made at least 24-48 hours before serving so the crackers get nice and soft.
Recipe from: I believe I copied this one from my mom who got it from who knows where
1 box graham crackers
2 small pkgs french vanilla pudding
3 cups milk
9 oz carton cool whip
Mix the last 3 ingredients together.
Layer graham crackers on bottom of a 9×13, spread half the pudding over the graham crackers, another layer of crackers and spread the rest of the pudding.
Put the last layer of graham crackers and spread the chocolate frosting (recipe below) on top of that.
Refrigerate for at least 24-48 hours before serving.
Chocolate Frosting
2 pkgs Choco bake*
2 Tbsp butter
1 1/2 cup powdered sugar
1 tsp vanilla
2 Tbsp maple syrup (Optional)
3 Tbsp milk
Mix all ingredients together. Add more milk if needed to get the right consistency. Spread on last layer of graham crackers.
*or 2 oz. semi-sweet chocolate blocks like Baker's Chocolate.
(E-mail Recipe)
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