1 box graham crackers
2 small packages instant vanilla pudding
3 cups milk
8 ounces cool whip, thawed
1 cup sugar
1/2 cup cocoa powder
1/4 cup milk
1/2 cup butter or margarine
1 tsp vanilla
Place one layer of graham crackers on the bottom of a 9 x 13 pan. Combine pudding mix and milk. Fold in thawed whipped topping. Pour pudding mixture over layer of graham crackers and top with another layer of graham crackers. Combine sugar, cocoa and milk in saucepan. Cook over medium heat, stirring constantly until it comes to a boil. Boil one minute then remove from heat. Add butter and vanilla. Cool slightly (about 15 minutes) then beat until thick. Spread glaze over graham crackers and refrigerate until served. Best if made ahead of time and refrigerated overnight.
2 small packages instant vanilla pudding
3 cups milk
8 ounces cool whip, thawed
1 cup sugar
1/2 cup cocoa powder
1/4 cup milk
1/2 cup butter or margarine
1 tsp vanilla
Place one layer of graham crackers on the bottom of a 9 x 13 pan. Combine pudding mix and milk. Fold in thawed whipped topping. Pour pudding mixture over layer of graham crackers and top with another layer of graham crackers. Combine sugar, cocoa and milk in saucepan. Cook over medium heat, stirring constantly until it comes to a boil. Boil one minute then remove from heat. Add butter and vanilla. Cool slightly (about 15 minutes) then beat until thick. Spread glaze over graham crackers and refrigerate until served. Best if made ahead of time and refrigerated overnight.
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