Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
medium bowl, combine dry chocolate pudding mix, remaining 2/3
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 pudding and milk.
Note recipe calls for less milk than package does.
Fold in Cool Whip.
Line dish with graham crackers. Cover with pudding mix. Finish with crackers on top.
side in refrigerator.
place chocolate in stainless steel bowl. set
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.
Spray a 9x13 pan with cooking spray.
Layer bottom of pan with graham crackers.
In large bowl,mix together pudding and 3 cups of milk.
Beat until mixture begins to thicken.
Fold in whipped topping.
Spread evenly over graham crackers.
Add another layer of graham crackers over pudding mixture.
Mix remaining 2 tablespoons of milk with chocolate frosting.
Spread evenly over top layer of graham crackers.
Refrigerate overnight.
r a double boiler, melt chocolate squares in butter over low
Butter a 9 x 13-inch pan.
Using 1 box honey graham crackers, line pan with crackers.
Mix pudding and milk together.
Add Cool Whip and stir.
Spread pudding, then crackers, then pudding and crackers.
Top with can of chocolate icing or your favorite icing recipe.
Let set at least 24 hours.
Beat together milk and vanilla pudding.
Add Cool Whip.
Place graham crackers in bottom of 8 x 12-inch pan.
Cover with pudding mixture.
Add another layer of graham crackers.
On top of them spread 3/4 can dark chocolate icing.
Chill in refrigerator.
Can be made day ahead.
(Half of recipe can be made in 7 x 7-inch pan.)
Combine pudding mix and milk; mix well.
Fold in Cool Whip and beat 2 minutes at medium speed.
Butter a 9 x 13-inch baking dish; place layer of whole graham crackers in dish.
Spread half of the pudding mixture over crackers; top with another layer of graham crackers and spread the remaining half of pudding mix, topping with third layer of graham crackers.
Pour cooled chocolate topping (recipe follows) over cake.
Refrigerate until ready to serve.
hem for reheating later.
Chocolate Sauce Instructions.
1. Mix
Place Hot Chocolate Mix and water in a 1 quart glass measure.
Add vanilla and stir.
Microwave, uncovered, at HIGH 3 minutes or until heated.
Pour 1 cup hot chocolate into each of 4 mugs.
Top each with 1 tablespoon ice cream.
Sprinkle with cinnamon.
Hot Chocolate Mix:
Combine all ingredients.
Store in an airtight container in a cool, dry place. Yield's 7 1/3 cups of 1/3 cup servings).
ntil cold.
Garnish with chocolate drizzle.
Store, covered, in
Mix pudding with milk.
Fold in Cool Whip.
Butter 9 x 13-inch pan.
Line with graham crackers.
Cover with 1/2 pudding mixture.
Layer with graham crackers and add rest of pudding on top.
Cover with another layer of graham crackers.
Frost with can of milk chocolate frosting.
Refrigerate overnight.
Mix each pudding with 1 1/2 c. milk. Fold 8 oz. of whipped topping into each pudding. In a 9 x 13 pan, layer graham crackers, 1/2 vanilla pudding mixture.
More crackers, 1/2 chocolate pudding mixture. Crackers, remaining vanilla pudding, crackers, and remaining chocolate pudding. Top with layer of crackers and frost with chocolate frosting. Refrigerate 8 hours before serving. Refrigerate any leftovers.
ould use store-bought chocolate syrup in this recipe, but the syrup
of Cool Whip.
Make chocolate pudding with 2-3/4
Blend together pudding and milk.
Mix Cool Whip with pudding. Pour on top of graham cookies.
Add another layer of cookies. Last, add Pillsbury chocolate fudge icing on top.
Let chill until you can keep the kids out of it.
Mix
pudding,
powdered
sugar\tand
milk together with mixer, about
2
minutes
at
low\tspeed.\tStir Cool Whip into pudding mixture
and set aside.
Lightly grease bottom of a 13 x 9-inch pan
with oil.
Line bottom of pan with whole graham crackers (sometimes\thave
to
break apart to make fit).
Pour 1/2 pudding mixture over crackers, then add a layer of crackers, then
layer of\tpudding.
Finish with layer of crackers. Ice with chocolate icing and refrigerate.