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!
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.
REPEAT layers.
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.
I took this to Bible Study and it was devoured! I guess they liked it :)
Colletta
Just saved your recipe to my Evernote files. It looks so easy to make yet so yummy to eat. My kind of food. :)
ReplyDeleteIt is so simple and very yummy :)
DeleteLooks like a good cold dessert for summer ~ I'll try it with chocolate syrup drizzled on top.
ReplyDeleteSounds like a perfect hot summer day dessert. - Margy
ReplyDelete