8-oz (1/2 box) graham crackers
2 boxes (3.4-oz each) instant vanilla pudding mix
3 1/2 cups milk
1 tub (8-oz) frozen whipped topping, thawed
2 squares (1-oz each) semisweet chocolate
2 tbsp butter
1 tsp corn syrup
3 tbsp milk
1 tsp vanilla extract
1 1/2 cups sifted powdered sugar
Cover the bottom of a 9 x 13-inch baking pan or dish with whole graham crackers; set aside.
Combine pudding mixes with the 3 1/2 cups of milk; fold into the whipped topping. Spread the pudding mixture over the graham crackers and top with another layer of crackers.
In a saucepan, melt the chocolate and butter together; remove from the heat and add the corn syrup, 3 tablespoons milk, vanilla extract, and powdered sugar. Stir until combined and smooth; spread over the second layer of graham crackers. Cover and refrigerate.
Note: This dessert is the perfect make-ahead dish. It is actually better after being refrigerated for a day or two.
Keep any leftovers in the refrigerator.
3 1/2 cups milk
1 tub (8-oz) frozen whipped topping, thawed
2 squares (1-oz each) semisweet chocolate
2 tbsp butter
1 tsp corn syrup
3 tbsp milk
1 tsp vanilla extract
1 1/2 cups sifted powdered sugar
Cover the bottom of a 9 x 13-inch baking pan or dish with whole graham crackers; set aside.
Combine pudding mixes with the 3 1/2 cups of milk; fold into the whipped topping. Spread the pudding mixture over the graham crackers and top with another layer of crackers.
In a saucepan, melt the chocolate and butter together; remove from the heat and add the corn syrup, 3 tablespoons milk, vanilla extract, and powdered sugar. Stir until combined and smooth; spread over the second layer of graham crackers. Cover and refrigerate.
file photo
Yield: 12-15 servingsNote: This dessert is the perfect make-ahead dish. It is actually better after being refrigerated for a day or two.
Keep any leftovers in the refrigerator.
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