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Ingredients
- 4 (3 oz.) boxes vanilla instant pudding
- 4 cups milk
- 1 (8 oz.) Cool Whip
- 1 box graham crackers
- 3 packets Choco-Bake Liquid (unsweetened)
- 1 1/2 teaspoon vanilla
- 4 1/2 tablespoons milk
- 3 tablespoons white corn syrup
- 3 cups powdered sugar
Preparation
Step 1
Mix pudding and milk well. Let stand 5 minutes, fold in Cool Whip.
Layer crackers in 9 x 13 inch pan. Spread 1/2 mixture over crackers, put another layer of crackers then the rest of the pudding mix, ending with a layer of crackers.
Mix together the next 5 ingredients for icing and spread on top.
Refrigerate for at least 24 hours. (I find it easier to put the icing on the crackers as I put them on top and fill the cracks and edges with the rest). The icing is 1 1/2 times what the recipe originally called for - it works better.