INGREDIENTS
- 2 (3.4 oz) packages Vanilla Instant Pudding mix, dry
- 3½ cups whole milk
- 12 oz. cool whip
- 2 (14.4) oz packages graham crackers
- – FROSTING –
- 3 Tbsp. butter
- 3 Tbsp. milk
- 3 Tbsp. cocoa
- 1 cup powdered sugar
Instructions:
Blend milk and vanilla pudding packets for 2 minutes. Fold in Cool Whip.
Layer graham crackers to cover the bottom of a 9×13 pan.
Pour half of pudding/cool whip mixture on top and level.
Add another layer of graham crackers, Then put the second half of pudding/cool whip mixture on top and level.
Put the final layer of graham crackers on top with bumpy side down. This will help the top look more smooth when you go to put the frosting on top. Cut and shape crackers accordingly to avoid pits and cracks.
FOR THE FROSTING: Microwave butter and milk just enough so that they are melted together. Don’t boil it. Add cocoa and powdered sugar and blend together. This will be a runnier frosting/glaze. Pour over top of graham crackers and smooth out nicely. You can double the frosting recipe if you want a thicker layer.
Refrigerate overnight.
Quick Tip: Double the frosting recipe for better coverage!
Thanks to Chef in Training for this delicious sweet treat!
