.
For the frosting, make the Chocolate Fudge Frosting Mix as directed on
Mix pudding according to package directions. Add Cool Whip to pudding. Layer graham crackers in 9 1/2 x 11-inch container, alternating pudding and graham crackers, ending with a layer of crackers. Top with chocolate supreme frosting that has been melted in microwave.
ompletely. Frost with Chocolate fudge frosting.
Chocolate fudge frosting: Place melted butter in
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.
0 minutes.
To prepare frosting, put chocolate chips, vanilla soymilk, coffee
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.
Mix pudding according to directions.
Add Cool Whip to pudding.
In a 9x11 pan, layer graham crackers, alternate pudding and crackers, ending with graham crackers.
Heat opened container of frosting in microwave for one and half minutes.
Pour melted frosting on top of crackers.
Chill overnight.
etween 2 bowls. Stir melted chocolate into 1 bowl and the
Line bottom of 9 x 13-inch pan with graham crackers.
Mix 2 packages jello pudding mix with 3 1/2 cups milk.
Fold in Cool Whip.
Spread 1/2 jello mixture over graham crackers.
Top with another layer graham crackers and spread other half of jello pudding mixture over that.
Cool in refrigerator at least 2 hours. Do not cover pan with Saran Wrap or waxed paper.
Spread frosting over top and refrigerate.
Should be made at least 24 hours ahead of time.
Line bottom of 9 x 13 pan with whole graham crackers. Mix pudding according to package directions; add Cool Whip and cream cheese. Pour this mixture evenly over graham crackers.
Add another layer of graham crackers; top with fudge frosting that has been slightly melted in microwave. Refrigerate and enjoy.
Place a layer of WHOLE graham crackers in bottom of 9x13 inch pan so no portion of bottom of pan is showing.
In bowl mix pudding and milk. Stir in Cool Whip.
Layer 1/2 pudding mix on top of graham crackers. Add another layer of WHOLE crackers. Add remaining portion of pudding mix on top. Add a final top layer of crackers.
Take off seal and lid of frosting and microwave for about 45 seconds, until runny. Pour frosting over entire mixture and refrigerate overnight.
Eat! Yummy!
Beat together pudding mix and milk for 2 minutes. Stir in Cool Whip. Butter 9 x 13 baking dish. Put 1 layer of graham crackers in bottom of dish. Pour 1/2 pudding mixture over crackers. Put another layer of crackers, then the other 1/2 of pudding mixture. Top with graham crackers. Spread 1 container of chocolate fudge frosting over graham crackers. Refrigerate 24 hours. Enjoy!
Mix pudding and milk.
Fold in Cool Whip with pudding.
Line bottom of dish with graham crackers.
Spread half of pudding and Cool Whip mixture.
Add another layer of graham crackers.
Add remaining half of pudding and Cool Whip mixture.
Add another layer of crackers.
Spread chocolate frosting on this layer of graham crackers.
Chill.
Chocolate Buttercream Frosting.
In a large bowl,
Line glass cake pan with graham crackers.
Mix pudding and milk and leave set.
Add whipped topping. Pour half of pudding mixture on the crackers in pan.
Add another layer of crackers and pour the rest of the pudding mixture over the crackers, then top with third layer of crackers.
Heat the frosting mix in microwave a minute, then pour over top of crackers, let cool.
Prepare pudding according to directions on box but use only 3 cups of milk for 2 packages.
Fold in Cool Whip.
Line a 9x 13-inch baking dish with graham crackers.
Pour half of the pudding mixture over crackers.
Place another layer of graham crackers over the pudding mixture and cover with the remaining pudding mixture.
Then top with a final layer of graham crackers. Place frosting in microwave for a few seconds to soften and spread over top layer of graham crackers.
Refrigerate overnight before serving.
Prepare pudding according to box instructions. Mix in cool whip to pudding mix. Melt frosting in microwave and set aside.
Mix pudding as package instructions call for, then fold in Cool Whip and set this all aside.
In large baking pan (with lid), put frosting on graham cracker and line bottom, making 1st layer. Next, add 1/2-inch layer of the pudding mixture.
Repeat your layers as listed; make sure your top layers are the frosted graham crackers.
Mix pudding according to directions on box.
Mix Cool Whip in pudding.
Layer crackers in a 9 x 13-inch pan.
Layer pudding, then another layer of crackers.
Continue until all pudding is used.
End with a layer of crackers.
Place in freezer for 2 hours.
Cover with cake frosting.
Line a 9 x 13-inch pan with 1 layer of whole graham crackers. Mix pudding and milk.
Fold in Cool Whip.
Pour mixture on top of crackers.
Cover with another layer of crackers.
Spread frosting on top.
Let sit in the refrigerator for several hours.