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Instructions |
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In a large mixing bowl add the pudding, milk and vanilla extract and mix. Allow the pudding to set up for a few minutes then fold in the whip cream.
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Line a 13x9 baking dish with graham crackers including the sides. Pour half of the pudding mixture on top of the crackers and spread evenly. Repeat a layer of crackers and the remaining pudding mixture. Top with the last layer of crackers. Gently spread a thin layer of chocolate icing on top of the crackers. Store it in the refrigerator for a minimum of two hours before serving. You want the crackers to be soft when you serve the dessert.
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If you use bananas put the slices of two bananas on top of the pudding mixture. You can use the huge tub of whip cream so that you have extra to top the cake with instead of using chocolate icing; I do not use chocolate icing.
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Like in this picture you can use a super large glass bowl and layer the ingredients but you will have to double the recipe. When using a glass bowl consider varying the ingredients such as honey and chocolate graham crackers and chocolate and vanilla pudding. You will need to crumble the crackers.
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Originally Submitted
9/1/2017
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