econd layer and ice with Easy Chocolate Icing, recipe # 424521.
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.
Prepare pudding as directed on package, using 1/2 cup less milk.
After it sets up, fold in Cool Whip.
In a 9 x 13-inch baking pan, layer approximately 1/3 of crackers, covering completely.
Cover crackers with 1/2 of cream mixture. Repeat layers.
Top with remaining crackers, covering completely.
Melt chocolate, butter and milk over low heat or in microwave.
Stir until smooth.
Gradually add powdered sugar, mixing until well blended.
Spread over crackers.
Refrigerate several hours or overnight.
or the frosting, make the Chocolate Fudge Frosting Mix as directed
Heat oven to 350\u00b0.
Heat shortening and chocolate in 2-quart saucepan over low heat, stirring constantly until melted.
Remove from heat.
Stir in sugar, vanilla and eggs.
Stir in remaining ingredients except frosting.
Spread in a greased square pan (8 x 8 x 2-inch).
Bake until brownies begin to pull away from sides of pan (30 to 35 minutes).
Cool slightly.
Frost with Easy Chocolate Frosting.
Cut into about 2-inch squares.
Yields 16 brownies.
arge microwave-safe bowl, place chocolate and butter.
Microwave at
Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
Preheat oven to 350\u00b0. Coat 13 x 9-inch baking dish with nonstick cooking spray. In a large bowl, stir together dry cake mix, pie filling, vanilla and eggs until well blended. Pour batter into prepared pan. Bake in preheated oven 25 to 30 minutes until toothpick inserted in center comes out clean. Cool completely. Frost with Easy Chocolate Cherry Frosting.
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.
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.
side.
To make the easy chocolate brownies, whisk together eggs, sugar
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
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.
Mix pudding with the milk according to the directions on the package.
Fold in Cool Whip.
In a 9x13 pan, place one layer of crackers.
Put 1/2 of the pudding/Cool whip mixture on top of the crackers. Repeat - another layer of crackers and then the remaining pudding mixture. Place a third layer of crackers on the pudding mixture.
Microwave the frosting 30-45 seconds and drizzle over the crackers in criss-crosses.
I use only maybe 1/2 to 2/3 of the can.
Refrigerate overnight for best taste.
Preheat oven to 350F and lightly grease/flour a 13 x 9\" cake pan.
Mix cake according to box instuctions and bake as directed.
As soon as you remove cake from oven, poke holes with a fork all over the cake, pour chocolate syrup from can evenly all over top of cake and allow to cool to room temperature.
When cool, spread with cool whip and refrigerate until ready to serve.
This is a great recipe!
Jean.