Total Time: 10 minutes to make (overnight before eating)
Yield: 24-36 pieces
Ingredients:
1 Box graham crackers
2 Large boxes instant vanilla pudding
8 oz Cool Whip
1 Tub chocolate frosting
2 cups milk
Steps:
Line bottom of 9x13 inch pan with graham crackers. You might have to break some to entirely cover the bottom.
Mix milk, pudding mix, and an 8 oz. bowl of Cool Whip until smooth and pour half of the mixture on top of the graham crackers and level it out.
Put another layer of crackers over the pudding and top them with the rest of the pudding.
Put a final layer of graham crackers over that.
Take the foil off the tub of frosting and put the frosting in the microwave for 1 minute. Pour melted frosting over the top of the last layer of crackers and smooth out.
Refrigerate for up to 12 hours. We tried the first batch after 4 hours, but it's much better the next day. It is so good, it melts in your mouth! The crackers absorb the pudding and frosting, making it like a cake texture.
When I make chocolate pudding, I always get the kind you must cook on the stove. The small box calls for two cups milk, but I use 1 1/2 whole milk and 1/2 cup of half and half. This makes it extremely creamy and delicious.
Recipe for Banana Pudding Dessert. Melt butter. Pulse vanilla wafers in food processor. Combine crumbs with melted butter and press into 13 x 9 inch glass baking pan. Place in freezer.
This is a sweet and creamy Vietnamese pudding dessert. This is a refreshing dessert that is typically served cool but can be served warm if you prefer.
