Use
your imagination for MANY variations* of this recipe—try other flavors of
pudding—use butter cream (or any other complementary flavor of frosting for the
top)—the options are unlimited.
Ingredients
Filling:
2 (3.5 oz.) boxes vanilla instant pudding
3 c. milk
1 (12 oz.) container Cool Whip
Graham crackers
Topping: (or any frosting you prefer)
1/3 c. cocoa
1 c. sugar
1/4 c. milk
1 stick (1/2 c.) butter (or margarine)
1 tsp. vanilla
Directions
For the filling:
1. Combine pudding mix and milk;
beat. Stir in Cool Whip.
2. Place a layer of graham crackers
in the bottom of a 9x13" dish. Spread 1/2 of the pudding mixture over the
graham crackers. Repeat with another layer of graham crackers and pudding; then
top with a final layer of graham crackers.
For the topping:
3. Bring cocoa, milk, and sugar to a full rolling boil; boil about 1
minute, stirring very frequently. Remove from heat and cool one minute. Add
butter and vanilla; stir until butter is melted.
4. Pour chocolate topping over the
top layer of graham crackers.
5. Refrigerate overnight (or at least
6 hours).
Enjoy!
*I used Cool Whip Frosting (chocolate) and added chocolate syrup stripes, then drew a knife through the stripes in alternate directions to create the chocolate design.