- 2 pkg (three.five oz) vanilla pudding blend
- 1 container (eight oz) whip topping (COOL WHIP)
- 3 c milk
- 2 square graham cracker
- 1 tub (sixteen oz) icing-chocolate
Mix pudding mix, milk, and Cool Whip in a bowl.
On the bottom of a 9×13 baking dish, put a single layer of graham cracker squares.
You might also need to break them up a little to get enough crackers to cover the bottom of your dish.
Putting about half of the pudding mix on crackers.
Add another layer of graham crackers on top of the pudding.
Then, spread the other half of the pudding mixture on top of the crackers.
Add one last layer of graham crackers on top.
Wrap the dish in plastic wrap and put it in the fridge for 30 minutes to 1 hour so the pudding can set.
When you’re ready, heat the chocolate frosting bath for about 15 seconds to soften it (cast off lid and foil top earlier than microwave).
Getting out the frosting and mixing it.
It needs to be easy to spread right now.
Taking the plastic wrap off the pan and spreading the chocolate frosting out over the whole top layer of graham crackers.
Cover the top of the dish with plastic wrap, and put it back in the fridge to chill overnight.
This sweet gets better as time goes on.
It takes a long time for Graham crackers to get soft.