Tuesday, September 6, 2011
1 box graham crackers, unbroken (generic ok)
2 small boxes instant french vanilla pudding
3 1/2 c whole milk
1 (8oz) container CoolWhip
2 unsweetened liquid chocolate packets (or 2 - 1 oz. squares unsweetened chocolate melted and cooled)
2 tsp corn syrup
2 tsp vanilla
3 TBSP softened butter
1 1/2 c powdered sugar
3 TBSP milk
Spray bottom of 9x13 pan with cooking spray.
Line bottom of pan with whole graham crackers.
Beat pudding mixes with 3 1/2 c whole milk for 2 minutes at medium speed. Blend in CoolWhip.
Pour half of pudding mixture over crackers.
Place second layer of graham crackers over pudding, and pour remaining pudding mixture over crackers.
Cover pudding with third layer of crackers. Mix frosting, then pour over crackers and spread evenly.
Refrigerate for at least 8 hours and serve chilled. (If possible, chill for 24 hours, as crackers soften more and more with time.)
Comments from the cook: I didn't have unsweetened chocolate on hand (a certain FSP is probably to blame!) and our grocery store wanted an arm and a leg for a package of it. But I remembered that the Hershey's cocoa has directions for substituting cocoa (+ oil) for unsweetened chocolate. So, I did that, and couldn't tell any difference. And it was much cheaper!
I'm sure you could probably get away with using sugar-free pudding and reduced fat milk (and CoolWhip) in this recipe. But, if I remember clearly (and I do), I was told from VERY early on that this cake shouldn't be tinkered with! And so far, there've been no complaints about how it tastes...so we'll just continue to leave well-enough alone. :)
Originally shared by Vickie L, dessert master and family friend