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1 Box graham crackers 8 oz Carton cool whip
2 sm Boxes French vanilla 3 c Milk
-instant pudding 1 cn Chocolate frosting
Mix pudding with milk and cool whip. Butter bottom of 9″ X 12″ cake pan.
Put one layer of whole graham crackers, then 1/2 pudding. Then layer
graham crackers and top with the rest of the pudding. Cover with more
graham crackers and frost with chocolate frosting. Refrigerate overnight
or at least six hours.
Yields
12 servings
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