Combine pudding mixes and milk until firm. Fold in cool whip. Butter 9x13-inch pan and line with graham crackers. Top with 1/2 of pudding mix. Add another layer of graham crackers, then the other half of the pudding mix. Place graham crackers on top.
ICING:
Bring sugar, salt, cocoa and milk to a boil. Stir constantly; cook 1 minute. Remove from heat and add vanilla and butter. Cool and beat until thick enough to spread. Spread icing on top of cake. Chill all day or overnight.
Ingredients
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2 - 3 ounce boxes instant French vanilla pudding
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3 cups milk
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8 ounces Cool Whip
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graham crackers
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ICING
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1 cup Sugar
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1/8 teaspoon salt
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1/3 cup cocoa
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1/3 cup milk
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1 teaspoon vanilla
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3/4 cup Butter
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