- 1 box graham crackers
- 3 oz. French vanilla instant pudding
- 3 oz. chocolate pudding
- 3 ½ cups cold milk (Divided by 2 – 1 ¾ cups)
- 9 oz. Cool Whip
Topping:
- 2 oz. unsweetened chocolate
- 3 tablespoons butter
- 2 tablespoons clear corn syrup
- 1 teaspoon vanilla
- 3 tablespoons milk
- 1 1/2 cups powdered sugar
Butter pan. Line with crackers.
- Follow directions on the box to make chocolate and vanilla puddings. Let them sit for 3 or 4 minutes to firm up.
- Blend in (don’t beat) 1/2 of the Cool Whip in each flavor.
- Spread vanilla pudding over crackers. Add another layer of crackers.
- Spread chocolate pudding over that. Add final layer of crackers.
- Put in refrigerator or freezer while preparing topping.
- Melt the chocolate and butter. Add corn syrup, vanilla, milk, and powdered sugar, and blend well. Spread evenly over top layer of crackers. Refrigerate 8 hours or overnight.
Megan and Kelli 