Ingredients
Instructions
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3 (3-3/4 oz. boxes) Vanilla Instant Pudding |
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1 Large Carton Cool Whip |
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4-1/2 Cups Milk |
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1 Box Honey Graham Crackers |
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For Topping: |
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1 Stick Butter |
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1 Box Powdered Sugar (4Cups) |
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3 Tbsp. Coccoa |
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1 Teas. Vanilla |
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6 Tbsp. Milk |
Mix Pudding with milk, then stir in Cool Whip. Place 1/3 of crackers in bottom of 9x13 baking dish. Spread 1/2 the pudding mixture on top. Put another layer of crackers, then add remaining pudding. Put last layer of crackers on top.
Topping:
Melt Butter and whisk in sugar. Add all other ingredients and heat until smooth. Cool to touch before pouring over top. Cook cake in fridge 6hrs. or overnight before serving.