CHOCOLATE PUDDING WITH GRAHAM CRACKERS RECIPES

Steps:

• Make both the Vanilla and Chocolate pudding as directed on the box.
• Take the whipping cream and mix on high speed until it becomes the consistency of cool whip.
• Mix the whipping cream and the vanilla pudding together.
• Start layering graham crackers covered with chocolate and vanilla pudding, alternating between the two flavors. I always use a rectangular serving platter.
• When Chocolate pudding is gone use remaining vanilla pudding mixture to cover the entire cake (just like you were icing it).
• Drizzle chocolate sauce in lines across the top of the cake(no need to be perfect), take a knife and drag it in the opposite direction of the syrup lines to make a nice patter.
• Refrigerate the entire cake at least 3 hours.
• The graham crackers will absorb the moister from the pudding and become soft like cake.
• Cut on the corner going in to create a neat looking slice.
• Good Luck with leftovers because there never is any.

Steps:

• Crust: Combine first three ingredients (graham, sugar and marg).
• Press firmly into bottom of 13x9 pan.
• Chill 15 minutes.
• 1st Layer: Beat cream cheese, 1/4 cup sugar and milk till smooth.
• Fold in 1 1/2 c. Cool Whip (1/2 a container).
• Spread over crust.
• 2nd Layer: Beat pudding with 3 1/2 cups of milk for 2 minutes.
• Spread over cream cheese layer.
• Chill hours or overnight.
• 3rd Layer: Spread rest of Cool Whip over top, or before serving put dollop of Cool Whip on top of each piece.