This recipe has been around forever and there’s a good reason why – it’s DELICIOUS! And an extra nice thing about this dessert is that it’s light so you can eat more of it!
Just be sure to make it at least 8 hours ahead of serving time so the crackers can soften.
- 1 box graham crackers
- 2 3-oz. packages instant vanilla pudding
- 3-1/2 cups milk
- 1 9-oz. container cool whip, thawed
Line bottom of a 9×13 pan with graham crackers. Make pudding according to directions on package but use only 3-1/2 c. milk. Blend in whipped topping. Pour half of pudding over crackers.
Place another layer of crackers. Cover with rest of pudding and cover with another layer of crackers.
Make frosting (if you didn’t want to make frosting, you could use the ready-made stuff and it would be okay):
- 1-1/2 c. powdered sugar
- 6 tbsp. cocoa
- 1 tsp. corn syrup
- 1 tsp. vanilla
- 2 tbsp. margarine
- 3 tbsp. milk
Gently spread frosting over top layer of crackers so that all crackers are covered. Store in refrigerator.