I adapted this recipe from a recipe for "Summertime Eclairs" that I've made in the past. It calls for store bought chocolate icings (2) that I didn't have so I improvised and it turned out very well (if I do say so myself!) :) This is a great summertime recipe as you don't have to turn on the oven!
Graham Cracker Pudding Dessert
1 Box Graham Crackers
3 boxes instant vanilla pudding
4 1/2 cups milk
1 container Cool Whip
Chocolate syrup (optional)
MIX the vanilla pudding with milk and beat until thick.
LAYER a single layer of graham crackers in the bottom of a 9X13 cake pan.
SPOON half the vanilla pudding mixture on the graham cracker layer and spread evenly.
SPREAD Cool Whip on top of last vanilla pudding layer.
REFRIGERATE for at LEAST 3 hours. You want the graham crackers to soften.
OPTIONAL: offer chocolate syrup to drizzle over cake when serving.