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Pour 3 boxes of pudding mix into a large bowl. |
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| Pour in 4 cups of milk. |
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| Mix for 2 minutes. |
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| Stir in 1 tub of cool whip |
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| Mix until well blended |
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| Line bottom of 13x9in pan with graham crackers |
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| Spread half of pudding mixture over the top |
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| Lay down another layer of graham crackers |
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| It doesn't have to look perfect. :) |
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| Spread on the rest of the pudding mixture |
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| Put a final layer of graham crackers over the top. |
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| Put the pan in the fridge for an hour or so so the pudding can set. |
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| Heat up some frosting for 15 sec at a time until it is pourable and spread it on top. |
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| Try and smooth it out the best you can. Then refrigerate for 24 hours. That's right, you don't get to enjoy this scrumptious dessert until tomorrow!! Don't worry. You can handle it. |
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Ingredients 1 (16 ounce) package graham crackers 3 small packages instant vanilla pudding mix (I used sugar free) 4 cups milk (I used fat free) 1 (8 ounce) package frozen whipped topping, thawed (I used fat free) 1 (16 ounce) package prepared chocolate frosting Instructions 1. Pour 3 boxes of pudding mix into a large bowl. 2. Pour in 4 cups of milk 3. Mix for 2 minutes (with an electric mixer on lowest speed) 4. Stir in 1 tub of cool whip 5. Mix until well blended (with an electric mixer on lowest speed) 6. Line bottom of 13x9in pan with graham crackers 7. Spread half of pudding mixture over the top 8. Lay down another layer of graham crackers 9. Spread on the rest of the pudding mixture 10. Put a final layer of graham crackers over the top 11. Put the pan in the fridge for an hour or so so the pudding can set 12. Heat up some frosting for 15 sec at a time until it is pourable 13. Spread it on top nice and smooth 14. Refrigerate for 24 hours 15. Cut, serve, and enjoy |
