raham crackers.
Cover the dessert and tent with foil; chill
Evenly arrange 12 graham cracker in a 9 x 13 cake pan. In a large bowl, combine dry vanilla pudding mixes, 1 1/3 c. dry milk powder, and 3 c. water. Mix well using a wire whisk. Blend in 1/2 c. cool whip and 1 tsp. vanilla. Mix gently to combine. Spread half of mixture evenly over graham crackers. Layer another 12 graham crackers over top. Evenly spread remaining pudding mixture over graham crackers. Top with remaining 12 crackers. In a medium bowl, combine dry chocolate pudding mix, remaining 2/3 c. dry milk powder, 1 tsp vanilla and
1 1/ ...
Line a buttered 9 x 13-inch serving dish with half the graham crackers.
Beat pudding mix and 3 1/2 cups milk in mixer bowl for 2 minutes.
Fold in whipped topping.
Layer half the pudding mixture, remaining graham crackers and remaining pudding mixture in prepared dish.
Chill for 2 hours.
Combine Choco-bake, corn syrup, vanilla and margarine in bowl; beat well.
Add confectioners sugar and 3 tablespoons milk alternately, beating well after each addition.
Spread over dessert.
Line a 9 x 13-inch pan with whole graham crackers.
Mix pudding with milk and fold in Cool Whip.
Spread 1/2 of mixture over crackers.
Put another layer of crackers over pudding. Spread remaining pudding over crackers.
Cover with another layer of crackers.
Spread Chocolate Topping over all this (recipe follows).
Grease bottom and sides of a 13 x 9-inch pan.
Line bottom with whole graham crackers.
Mix pudding according to package directions, then fold in Cool Whip.
Spread half of the pudding over graham crackers, then top with more crackers. Put in rest of pudding and top with another layer of crackers.
Frost and chill overnight.
It is easier to put frosting on crackers before placing them on top of the pudding.
Line a buttered 9 x 13-inch serving dish with half the graham crackers.
Beat pudding mix and 3 1/2 cups milk in mixer bowl for 2 minutes.
Fold in whipped topping.
Layer half the pudding mixture, remaining graham crackers and remaining pudding mixture in prepared dish.
Chill for 2 hours.
Combine Choco-bake, corn syrup, vanilla and margarine in bowl; beat well.
Add confectioners sugar and 3 tablespoons milk alternately, beating well after each addition.
Spread over dessert.
Mix pudding and milk.
Let set.
Add Cool Whip.
Line 9 x 13-inch pan with graham crackers.
Layer pudding and crackers, ending with crackers.
Mix remaining ingredients in small bowl. Spread over dessert.
Refrigerate overnight.
In bottom of 9 x 13-inch pan, place 1 layer of graham crackers.
Mix pudding with milk.
Mix in frozen whipped topping. Spread half of mixture on layer of crackers.
Put another layer of graham crackers in pan.
Top with remaining half of pudding mixture.
Add another layer of graham crackers.
(Microwave frosting on Low for a few seconds for spreading consistency.) Spread frosting over top layer of crackers.
Refrigerate 12 to 24 hours.
Dessert can be frozen.
repare the box of Danish Dessert according to directions.
While
Preheat oven to 375\u00b0.
Beat margarine and sugars until creamy. Add eggs and vanilla; beat well.
Slowly, add cocoa.
Add flour and baking soda and mix well.
Stir in oats, choc-chips and nuts. Mix well.
Drop by rounded tablespoon onto ungreased cookie sheet.
Bake 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crisp cookie.
Cool 1 minute on cookie sheet; remove to wire rack.
Cool completely.
Makes about 5 dozen 2 1/2-inch cookies.
Line a 13 x 9-inch pan with graham crackers.
Mix pudding according to package directions.
Allow pudding to stand 5 minutes.
Mix Cool Whip into pudding.
Pour half of this mixture over graham crackers.
Top with another layer of graham crackers. Top this with other half of pudding mixture.
End with third layer of graham crackers.
Spread the top with can of chocolate frosting or use your favorite chocolate icing.
Allow the dessert to stand in the refrigerator at least 24 hours.
Can stand 48 hours.
Prepare both packages of instant pudding as package directs. Set aside.
Line 9 x 13-inch pan with whole graham crackers.
Mix dessert topping with pudding.
Pour half the pudding-topping mixture over crackers.
Mix instant pudding and milk. Beat 3 minutes. Fold in Cool Whip; stir well. Line 9 x 13 inch pan with graham crackers; cover with pudding mixture. Continue layering graham crackers and pudding mixture. Cover top of dessert with a layer of graham crackers. Add melted chocolate frosting to top.
Cover the bottom of a 13 X 9 inch pan with whole graham crackers; set aside.
Combine pudding mixes and milk in large bowl; fold into whipped topping.
Spread pudding mixture over the graham crackers.
Top with another layer of crackers.
Spread frosting over the crackers.
Cover and refrigerate.
Dessert is best made 2-3 days ahead of time.
Set oven 350'
Whisk dry ingredients, with electric mixer paddle beat butter, sugars until fluffy
Reduce spead, add salt, 1/4 cup warm water, vanilla, eggs..beat well.
Add flour, beat until combined
Stir in choc chips
10-12 min, remove from oven to cool
Butter 9 x 13-inch pan or spray sides and bottom; line with graham crackers (make them fit).
Beat pudding with milk and add whipped topping.
Pour 1/2 pudding over graham crackers, top with graham crackers, top with second 1/2 of pudding.
Cover with another layer of crackers (this makes 3rd layer).
Put frosting in micro for 30 seconds or until soft and spread on dessert.
This must set in refrigerator for 10 hours.
Prepare both packages of instant pudding.
Set aside.
Line 9 x 13-inch pan with graham crackers.
Mix dessert topping with pudding.
Pour 1/2 pudding/topping mixture over crackers.
Top with another layer of graham crackers or first frost crackers with chocolate frosting before placing on top.
Fill in cracks for smooth top.
Heat oven to 350\u00b0.
Grease a 13 x 9 x 2-inch pan.
In large mixer bowl, beat flour, sugar, butter, eggs and syrup until smooth.
Pour into pan.
Bake for 25 to 30 minutes, or until top springs back when touched.
Cool completely in pan.
Spread mint cream layer on cake (recipe follows).
Chill.
Pour chocolate topping over dessert (recipe follows).
Cover and chill.
Line a 9 x 13-inch pan with one layer of crackers.
Mix pudding and milk.
When pudding is set, fold in Cool Whip.
Spread half of pudding mixture on top of crackers.
Place another layer of crackers on top.
Spread remaining mixture over crackers. Place last layer of crackers on top.
Frost with Chocolate Frosting.
Chocolate Sour Cream Frosting is great with this recipe.
Refrigerate overnight.
Mix sugars, oleo, add baking powder, soda, then eggs, flour, vanilla, salt; mix well. Then add oatmeal, choc-chips and pecans. Drop on greased pan, bake at 350\u00b0 until light brown.