Click to play midi ~ Summer Of '69
2 pkgs INSTANT chocolate pudding
2 cups cold milk
1 - 8 ounce carton of Cool Whip
1 lb graham crackers (whole)
2 boxes of chocolate fudge Jiffy frosting
(or your own favorite chocolate frosting)
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Combine pudding mix and milk til smooth and set. Fold in Cool Whip. Cover bottom of 13 x 9 baking dish with WHOLE crackers. You may have to break pieces off to get to fit, but cover entire bottom. Spread 1/2 of pudding mixture over grahams. Put another layer of whole grahams on top of the pudding mixture. Spread the remaining pudding on top of the grahams. Put another layer of grahams as your top layer. Smooth Jiffy frosting over the last layer of grahams being careful not to disturb the grahams. Cover and refrigerate at least 12 hours but best at 24 hours. This is a great recipe to make the day ahead and it serves at least 12 people.
Variation: Instant vanilla pudding may be substituted and is just as good!
ENJOY!
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