Crust: 3 C. crushed Graham Crackers
1/2 C. sugar
1/2 C. + 2 T. melted butter
Mix graham crackers and sugar, add melted butter and mix well. Press into bottom and up sides of 9X13 baking dish. Refrigerate 1 hour.
Filling: 2 small pkgs. instant French Vanilla Pudding
3 C. Milk
8 oz. cool whip
15 graham crackers (not crushed)
1 (15oz) chocolate frosting
mix together pudding and milk, fold in cool whip. Pour 1/2 onto graham cracker crust. Top with one layer of Graham Crackers. Pour remaining 1/2 of pudding mixture on to Graham Crackers. Top with another layer of Graham Crackers. Melt frosting in microwave for 30 seconds and pour onto top layer of Graham Crackers. Cover and Refrigerate for at least 2 hours. Can be refrigerated overnight.
*Chocolate Fudge Frosting was recommended, but I couldn't find it, so I just used milk Chocolate Frosting ....
1/2 C. sugar
1/2 C. + 2 T. melted butter
Mix graham crackers and sugar, add melted butter and mix well. Press into bottom and up sides of 9X13 baking dish. Refrigerate 1 hour.
Filling: 2 small pkgs. instant French Vanilla Pudding
3 C. Milk
8 oz. cool whip
15 graham crackers (not crushed)
1 (15oz) chocolate frosting
mix together pudding and milk, fold in cool whip. Pour 1/2 onto graham cracker crust. Top with one layer of Graham Crackers. Pour remaining 1/2 of pudding mixture on to Graham Crackers. Top with another layer of Graham Crackers. Melt frosting in microwave for 30 seconds and pour onto top layer of Graham Crackers. Cover and Refrigerate for at least 2 hours. Can be refrigerated overnight.
*Chocolate Fudge Frosting was recommended, but I couldn't find it, so I just used milk Chocolate Frosting ....
