| | Directions | | For crust, mix graham crackers, sugar and butter. Spread into an ungreased 9x13 pan. Refrigerate for an hour. For filling, mix cream cheese, powdered sugar and 1/2 of the cool whip until creamy; spread over cooled crust and let stand in refrigerator. Make pudding with 4 1/2 C. milk and vanilla; let cool. Pour over cream cheese mixture; top with remaining cool whip. Refrigerate until ready to serve. |
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| Ingredients | | - |  | 1 2/3 cups graham cracker crumbs |
| - | | 1/3 cup sugar |
| - | | 1/3 cup butter or oleo |
| - | | 2 ounces pkgs. cream cheese |
| - | | 2 cups powdered sugar |
| - | | 1 package Cool Whip (large) |
| - | | 2 boxes chocolate pudding (cook and serve) (large boxes) |
| - | | 4 1/2 cups milk |
| - | | 1 teaspoon vanilla |
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