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Ingredients
- Chocolate Topping:
- 2 boxes French vanilla pudding
- 3 1/2 c. milk
- 1 8 oz Cool Whip
- 1 box graham crackers
- 1/2 box of Baker's chocolate (I use semi-sweet, but you can use whatever)
- 3 T butter
- 1 T vanilla
- 3 T corn syrup
- 3 T milk
- 1 3/4 c. powdered sugar, sifted
Preparation
Step 1
Make pudding with milk; fold in Cool Whip. Grease pan and line with whole graham crackers. Spoon 1/2 of pudding mixture over crackers; repeat layers, starting with crackers and ending with pudding. Top with crackers. Refrigerate at least 2 hours (overnight preferred) before adding chocolate topping.
For topping, melt choclate and butter, add other ingredients and mix to spreading consistency. Spread over pudding mixture. Refrigerate until ready to serve.