Icebox Cake

By marlene

Ingredients

• 1-14.4 ounce graham crackers
• 2-3 ounces boxes butterscotch cook and serve pudding
• 2-3 ounce vanilla cook and serve pudding
• 10 cups milk

Preparation

Step 1

Coat a 13x9x2 inch baking dish with nonstick cooking spray. Line the bottom with a single layer of graham crackers. Cut pieces to fit if necessary. Save scrapes. Cook butterscotch pudding following package directions about 10 minutes. Pour over layer of graham crackers. Place another layer of graham crackers over butterscotch pudding. Cook vanilla pudding following package directions about 10 minutes. Pour over cracker layer. Place a final layer of crackers over vanilla pudding. Cook chocolate pudding according to package directions about 10 minutes. Pour evenly over the cracker layer. Finely crush the remaining graham crackers and any scraps. Sprinkle over the top of the chocolate pudding layer. Refrigerate for 4 hours or overnight. Cut into squares. To serve with whip cream. Beat 1 cup heavy cream, 2 tbs sugar and 1 tsp vanilla to stiff peaks.