medium bowl, combine dry chocolate pudding mix, remaining 2/3
Pour milk into a large bowl. Add pudding mix and beat with wire whisk 2 min or until well blended. Add peanut butter and mix well. Gently stir in whipped topping.
Layer 1/3 of grahams and half of the pudding mixture in a 9x13 pan, breaking grahams if necessary to fit. Repeat layers topping with graham crackers.
Microwave chocolate and butter on med heat for 1.5 min, stirring after 1 minute Stir until completely melted and then spread over grahams.
Refrigerate at least 8 hours. Store in fridge.
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.
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.
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.
emaining 8 crackers. Mix the chocolate pudding with remaining 1 1
Bring butter and water to boil.
Remove from stove top.
Stir in 1 cup flour to form ball.
Add 4 eggs, one at a time.
Spread on greased jelly roll pan.
Bake at 400\u00b0 for 20 to 25 minutes. While crust is baking, mix pudding according to package directions.
Reserve 1/2 cup of milk to thin cream cheese.
After cream cheese has been thinned, add to pudding.
Pour mixture over cooled pastry crust.
Spread Cool Whip on top.
Right before serving, drizzle with chocolate syrup.
Line the bottom of
a 9 x 13 inch pan with graham crackers. In a large bowl combine pudding mix and milk.
Stir well.
Stir in whipped topping to pudding mixture.
Spread half of mixture over graham cracker layer.
Top with another layer of graham crackers and the remaining pudding.
Top all with a final layer of graham crackers and frost with chocolate frosting.
Refrigerate until serving.
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.
Bring water and butter to a rolling boil.
Remove from heat and add flour.
Stir until forms ball.
Add eggs, one at a time. Mix well after each.
Put in greased 9 X 13 pan.
Bake at 375 degrees for 30 - 35 minutes.
Cool.
Blend milk and cream cheese together.
Mix in pudding mix.
Cool.
Add cool whip as top layer.
Drizzle with chocolate syrup.
Line the bottom of a 9x13-inch pan with graham crackers.
In a large bowl, combine pudding mix and milk; stir well. Mix whipped topping into pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding.
Top all with a final layer of graham crackers and frost with chocolate frosting. Refrigerate at least two hours before serving to allow the graham crackers to soften.
Bring water and oleo to boil.
Take off heat; add flour.
Add eggs one at a time.
Put in a 9 x 13-inch pan.
Bake at 350\u00b0 for 15 minutes; cool.
In a bowl mix cream cheese and pudding.
Spread onto crust.
Top with Cool Whip and decorate with chocolate sauce.
Mix pudding and milk together well.
Place layer of graham crackers in bottom of dish.
Place a layer of pudding on top of crackers, then another layer of graham crackers, then pudding and end with a layer of crackers on top.
Top with a can of chocolate frosting (place in microwave for 30 seconds for easier spreading). Cover and refrigerate for several hours or overnight.
In a large bowl, mix pudding and milk with electric mixer until thickened.
Softly blend in Cool Whip.
Set aside.
Line bottom of 13 x 9-inch pan with whole graham crackers.
Add a layer of pudding, then another layer of crackers.
Continue until pudding is used.
Always end with graham crackers on top.
Frost the top with chocolate frosting.
Chill at least 6 hours.
Prepare pudding mix using package directions reducing milk to 3 cups.
Fold in whipped topping.
Layer graham crackers and pudding mixture alternately in a 9 x 13-inch baking dish, ending with graham crackers.
Melt chocolate in saucepan over low heat, stirring occasionally.
Stir in remaining ingredients.
Cool slightly.
Pour over graham crackers.
Chill, covered, until serving time.
Yield:
15 servings.
n the microwave, melt the chocolate squares and 2 Tbsp butter
Place 8 graham crackers in bottom of 9x13\" baking dish.
Mix vanilla pudding and 3 cups skim milk, let sit 2 minutes.
Gently fold in Cool Whip.
Pour half of vanilla pudding on graham crackers.
Top with another 8 graham crackers.
Pour remaining vanilla pudding over graham crackers.
Top with last 8 graham crackers.
Mix the chocolate pudding mix with 1 1/2 cups skim milk, let sit 2 minutes.
Spread over graham crackers.
Let sit overnight in refrigerator to soften the graham crackers.
Line bottom of 9 x 13-inch pan with whole graham crackers. Beat pudding and milk together until smooth and fold in Cool Whip. Spread half of mixture over crackers.
Place another layer of crackers over pudding.
Top with remaining pudding.
Cover with third layer of crackers. Melt chocolate and butter.
Beat remaining ingredients into chocolate until smooth.
Spread over top of graham crackers.
Refrigerate 24 hours before serving.
Line bottom of a buttered 9 x 13-inch dish with graham crackers.
Combine pudding mix with milk in a bowl.
Fold in the whipped topping.
Spoon layer of pudding mixture over crackers. Add another layer of crackers over pudding.
Repeat layers until all pudding is used.
Cover top with layer of crackers.
Chill in refrigerator until set (usually two hours).
Spread chocolate frosting over top.
Layer whole graham crackers on bottom of rectangle pan.
Mix Cool Whip and vanilla pudding together, then smooth over graham crackers.
Place another layer of graham crackers on pudding. Spread chocolate frosting on top, then chill in refrigerator (this allows graham crackers to soften).
Cut and serve.