Judy Richardson Butz
Very Easy to make and this would be a nice recipe for a beginner to try!
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- 1 lb
- box graham crackers
- 2 box
- instant french vanilla pudding 3.25 oz. size
- 3 1/2 c
- 1 c
- frozen whipped topping, thawed
- 1 1/2 c
- confectioners' sugar
- 1/2 c
- cocoa powder
- 3 Tbsp
- butter, softened
- 1/3 c
- milk or cream
- 2 tsp
- light corn syrup
- 2 tsp
- pure vanilla extract
1Butter the bottom of a 13 by 2 inch pan.
Line with whole graham crackers .
In bowl of an electric mixer ,mix pudding with milk
Beat at medium speed for 2 minutes.
2Fold in whipped topping .
Pour half the pudding mixture over the graham crackers .
Place another layer of whole crackers on top of pudding layer.
Pour over remaining half of pudding mixture and cover with another layer of crackers.
Blend together sugar and cocoa .
Add butter and milk ,mixing well.
Add corn syrup and vanilla.
Stir until creamy .
Cover cake with frosting and refrigerate for 24 hours..