3 pk (small) french vanilla
-instant pudding
3 c Milk and
3 tb Milk (for topping)
12 oz Cool whip topping
1 Box plain graham crackers
4 Squares unsweeten chocolate
2 ts Light cornsyrup
1 ts Vanilla or peppermint
-extract (for mint flavor
-if like)
3 tb Soft butter
3/4 c Confectioners sugar
From: Morris Hymes mhymes@DC.INFI.NET
Date: Tue, 2 Jul 1996 20:56:47 -0400
MIX PUDDING WITH 3 CUPS OF MILK TOGETHER. FOLD IN COOL WHIP. SET ASIDE.
LAYER 13 X 9 PAN WITH WHOLE GRAHAM CRACKERS. TOP CRACKERS WITH HALF OF
PUDDING MIXTURE. LAYER WITH CRACKERS AND PUDDING MIXTURE AND END WITH
CRACKERS.
TOPPING: MELT CHOCOLATE SQUARES. MIX IN BOWL, MELTED CHOCOLATE WITH CORN
SYRUP, 3 TBSP MILK, VANILLA, BUTTER, AND SUGAR. ADD MORE SUGAR TO TASTE, IF
NEEDED. SPREAD ON TOP OF CRACKERS. REFRIGERATE CAKE FOR SEVERAL HOURS.
EAT-L DIGEST 1 JULY 96
From the EAT-L recipe list. Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings